Cook Time: 15 minutes
Grape & Rosemary Biscuit Foccacia
Prep Time: 10 minutes
Cook Time: 12 minutes
Grape and Rosemary Biscuit Focaccia
This is a great recipe for those upscale events where you want to make an impression. The unexpected combination of grape juice and fresh rosemary makes this a standout appetizer.
- 4 cups House-Autry Buttermilk Biscuit Mix, divided
- 1/4 cup grape juice
- 1 tbsp fresh rosemary
- 2 tbsp olive oil, plus more for drizzling
- 2/3 cup water or milk
- 1/4 cup grated parmesan cheese
- Optional: kosher salt for sprinkling
Preheat oven to 425°F. Wash and rinse grapes; cut in half. Place sliced grapes in a small bowl with grape juice. Meanwhile, chop rosemary. Place 2 cups House-Autry Buttermilk Biscuit Mix into a medium mixing bowl; whisk in half of the rosemary. Make a well in the center and add the water/milk. Using a fork, gently mix until just combined. Grease an 8 x 8-inch pan with 1 tbsp of the olive oil. Place dough into center of pan; using wet fingertips, spread evenly to the edges. Allow prepared dough to rest for 5 minutes.
Drain grapes, reserving juice. Arrange grapes on dough, pressing them in lightly with fingertips. Combine reserved grape juice with remaining olive oil; sprinkle over the top of dough. Sprinkle with parmesan cheese, then remaining rosemary. Bake 12-15 minutes, until dough has risen slightly and browned on top. Remove from oven and drizzle with additional olive oil; lightly sprinkle with optional kosher salt. Slice into squares and serve.
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