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Biscuit Mini Focaccia

Biscuit Mini Focaccia is a super easy way to add a flavorful bread to an Italian meal. Biscuit Focaccia is made with canned biscuits, rolled out thin and topped with a homemade basil pesto, pine nuts and Parmesan cheese.

Biscuit Mini Focaccia


If you are in a time crunch, you could use prepared pesto to make the recipe.

Biscuit Mini Focaccia made with canned biscuits. So easy!

Now mind you, these don’t taste anything like real focaccia. But the canned biscuits have a wonderful buttery taste that is divine when topped with so much flavor.

Biscuit Mini Focaccia - made with canned biscuits. So easy!

And speaking of real focaccia, it has been years since I’ve made it and last time I did, I really wasn’t satisfied with it. But I just signed up for Craftsy’s Meredith Deeds’ Focaccia & Flatbreads From Around the World class so hopefully there’s lots of super yummy homemade focaccia in my future.

Biscuit Mini Focaccia - made with canned biscuits. So easy!

But in the mean time, I’ll be happy eating these super easy mini focaccia rounds made out of biscuits.

They taste great paired with just about anything. Or even just eaten on their own!

Biscuit Mini Focaccia - made from refrigerated biscuits. So easy!


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Biscuit Mini Focaccia

Biscuit Mini Focaccia

Biscuit Mini Focaccia are made from refrigerated biscuits and topped with an easy homemade pesto with parmesan cheese and pine nuts.
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes


  • 1 cup loosely packed basil leaves
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, chopped
  • 1/4 teaspoon salt
  • pinch of red pepper flakes
  • 1/4 cup olive oil or vegetable oil
  • 1 (16-ounce) can refrigerated flaky biscuits
  • 1/4 cup pine nuts
  • 1/3 cup grated Parmesan cheese


  • Heat oven to 400 degrees.
  • In a food processor, process basil, thyme, oregano, garlic, salt, red pepper flakes, and oil until finely chopped.
  • Pull each biscuit apart into two pieces by separating the layers. Place on a lightly greased baking sheet and flatted and enlarge each biscuit with your fingers.
  • Spread about 1 teaspoon of pesto mixture on each biscuit round. Sprinkle with pine nuts and cheese.
  • Bake for 8 to 10 minutes, or until golden brown.


Calories: 136kcal
Author: Christin Mahrlig
Course: Bread
Cuisine: American

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Recipe Source: adapted from Pillsbury

 Biscuit Mini Focaccia Would Taste Great with:

Spicy Tomato Cream Pasta

Spicy Tomato Cream Pasta

Southern Spaghetti Sauce

Southern Spaghetti Sauce

 Disclosure: this post contains affiliate links.

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10 thoughts on “Biscuit Mini Focaccia”

  1. Sarah@Whole and Heavenly Oven

    I absolutely love this idea, Christin! Traditional foccacia is amazing and all, but it always takes SO many hours to make. This is the perfect way for me to get my foccacia fix RIGHT when that craving hits! Pinning these beauties. 😉

  2. These are so fun, Christin! I love the pesto and pine nuts — these look like a delicious alternative to rolls! 🙂

  3. Shelby @ Go Eat and Repeat

    I love focaccia bread! Especially filled with so many tasty herbs. And everything is better bite sized!

  4. Jess @ On Sugar Mountain

    These would go so well with pasta night at my house! 😀 I adore focaccia so these mini ones are delightful heehee.

  5. Ella-HomeCookingAdventure

    They do look wonderful and love the photos too. I really like foccacia so I will definitely try this mini ones. Look perfect.

  6. Gayle @ Pumpkin 'N Spice

    These look amazing, Christin! I absolutely love these mini foccacias! And the pesto topping is perfect! I definitely think I would eat one too many of these cuties. Pinned!

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