When I don’t have time to make a traditional focaccia, this Italian herbed biscuit wedge is my “go-to” recipe. A quick dough is carefully pressed into a 9” baking dish and baked until golden. Served warm with tomato-based soups or pasta, it’s simply delicious!
Fresh Herb Biscuit Wedges
3 tablespoons olive oil, divided, plus more for greasing pan
2 1/3 cups all-purpose flour, plus more for kneading dough
2 1/2 teaspoons baking powder
1 Tablespoon chopped fresh herbs, such as rosemary, thyme or chives, plus more for topping
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup milk
Additional topping for after baking:
1 teaspoons olive oil
2 teaspoons Parmesan cheese, grated
Preheat the oven to 425°F. Grease an 8- or 9-inch baking pan generously with olive oil.
In a large bowl, whisk together the flour, baking powder, herbs, garlic powder, salt and pepper.
Add the milk and 2 tablespoons olive oil and using a spatula, mix until combined.
Flour your work surface then turn out the dough.
Knead the dough for 1 minute, adding more flour as needed if it’s too sticky. (The dough should still be tacky and slightly sticky.)
Grease your hands with olive oil then transfer the dough to the greased baking pan. Using your fingers, press the dough into an even layer, then use your fingertips to make indentations across the dough. Drizzle the remaining tablespoon of olive oil on top and sprinkle with additional herbs.
Bake for 16 to 20 minutes until pale golden.
Remove from the oven. Brush an additional 1 teaspoon of olive oil over the crust and sprinkle with 2 teaspoons of Parmesan cheese. Cool slightly, cut into wedges and serve.
Tip: If you don’t have fresh herbs on hand, use dried Italian seasoning or bruschetta seasoning.
Simply Made Kitchen and Crafts 