Rosemary Focaccia Biscuit Bread

I’m not originally from the south, but I love southern food. And that includes biscuits—especially biscuits! I love them hot from the oven with some butter or topped with sausage gravy…mmm! A few years back, I had the chance to review a cookbook called Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin, that has all kinds of great biscuit recipes. I chose to make the Rosemary Focaccia Biscuit Bread because, in addition to biscuits, I also love focaccia—so what could be better than a combination of both? And it looked like a simple, easy recipe anyone could make. It’s been awhile since this recipe has been posted, so I thought I’d repost it because it’s so good!

If you’re not familiar with focaccia, it’s an Italian bread often served with olive oil for dipping. This recipe is a delicious, savory version of a biscuit in focaccia form—the fresh minced rosemary flavors it nicely with a subtle hint of garlic from the garlic powder. You will need some parchment paper for lining your pan when you make this. You’ll also notice that the recipe calls for soft winter wheat self-rising flour. Soft winter wheat is a variety of wheat that has a low protein and gluten content, often used in biscuit-making. The White Lily brand is a soft wheat flour and King Arthur Unbleached Self-Rising Flour is a soft wheat flour, too. If you can’t find soft winter wheat flour, just substitute regular self-rising flour.

Rosemary Focaccia Biscuit Bread

  • Servings: 4
  • Difficulty: easy
  • Print

ROSEMARY FOCACCIA BISCUIT BREAD from Biscuits: Sweet and Savory Southern Recipes
Makes four 4-inch squares in an 8 x 8″ pan

2 1/2 cups soft winter wheat self-rising flour (or substitute regular self-rising flour)
1 Tablespoon finely-minced fresh rosemary
1/2 teaspoon garlic powder
1 cup buttermilk
1/2 cup olive oil
1 Tablespoon grated Parmesan cheese

Preheat oven to 450˚F. Place flour in a large bowl. Stir in rosemary and garlic powder. Add milk and olive oil. Stir until dough is wet.

Cover the inside of an 8 x 8″ baking dish with parchment paper. Sprinkle dough with olive oil and spread dough evenly over paper. Make indentations over the entire top surface of the dough with your knuckles. Sprinkle with Parmesan cheese.

Bake in a 450˚F preheated oven for 15 minutes or until top is brown and inside of bread is done. Remove and let cool on cooling rack.

Recipe used with permission |

This recipe is great for breakfast or brunch when you want to serve something a little different. It’s really good and I’m sure your savory-loving family and friends will love it! And it is super-easy to put together, so there’s no reason not to try it! Are you a biscuit-lover like me? What is your favorite kind of biscuit?

Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.


5 thoughts on “Rosemary Focaccia Biscuit Bread

  1. Pingback: Rosemary Focaccia Biscuit Bread — NancyC | My Meals are on Wheels

  2. Miz Helen

    We just loved your Rosemary Focaccia Biscuit Bread, it is featured on Full Plate Thursday 544 this week. I just pinned your post to our special features board and thanks so much for sharing it with us. Hope to see you again real soon!
    Miz Helen

    Liked by 1 person


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