Focaccia Rounds

"I write down recipes or cut them out of magazines, but do not remember where I got them. Here is another one, simple but good!!"
Focaccia Rounds created by Pumpkie
Ready In:




  • Preheat oven to 375 degrees.
  • Lightly grease a cookie sheet.
  • In a small bowl, combine parmesan cheese, rosemary, basil and onion.
  • Remove dough from can.
  • Separate into 8 coils, DO NOT UNROLL BREADSTICKS.
  • Place coils onto cookie sheet, shaping them into a 5 inch"swirled" round shape.
  • Drizzle each round with olive oil.
  • Sprinkle each round with the cheese mixture.
  • Bake for 8-15 minutes or until golden brown.

Join The Conversation

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  1. Bobbie S.
    Quick and easy. I bought the can of Pillsbury breadsticks and the dough was really hard to "break apart" at the perforations -- and I noticed the pieces weren't all the same size either. I'm going to try another variety next time and am thinking of the crossiants -- I think you could drizzle the olive oil on them and sprinkle the topping on before rolling them up -- or even roll them up and then apply the olive oil and topping. OR maybe buying the tube of french bread and cutting the dough into pieces, flattening them and proceeding with the recipe. I loved the convenience of having "focaccia" in such a quick and convenient manner.
  2. Lvs2Cook
    I made these last week to serve with pasta and they were a big hit! They were easy to make but tasted liked I had baked all day. I know I'll be using this recipe often. Thanks for posting! Made for PAC Fall 2008.
  3. Pumpkie
    Focaccia Rounds Created by Pumpkie
  4. Pumpkie
    I love this recipe, it was simple and quick but tasted like you baking rolls all day. I used fresh basil, rosemary, and fresh grated parmesan cheese. My cans of breadsticks only had 6 rounds in them so I doubled the recipe and made 12 they were gone in minutes. Wonderful rolls to use with dipping oils. Thanks for sharing this recipe I will be making it often.
  5. NancyF
    I made this for dinner last night and we loved it. The simplicity of it is what made me decide to try it. I cannot wait for my Grandkids to come so I can make it for them. I used fresh rosemary and fresh basil as I have pots of them in my kitchen. I am sure the dried would be fine as well. I also made Barb Gertz's, Carrabba's Bread Dipping Spice # 53876 to go with it. It is wonderful as well. A recipe to keep I would say. Nancy in Nebraska



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