Artichoke Focaccini


  • 1 (16.3-ounce) can refrigerated biscuit dough (recommended: Pillsbury Grands)
  • 3 tablespoon extra-virgin olive oil
  • 1 teaspoon crushed garlic
  • 1 teaspoon Italian seasoning (recommended: McCormick)
  • 2 (6-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta)
  • 1 1/2 cups grape tomatoes, sliced in 1/2
  • 1 cup crumbled blue cheese


Food Network Invites You To Try This Artichoke Focaccini Recipe From Sandra Lee.

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