Herbed Garlic Focaccia
Herbed Garlic Focaccia
Ingredients
For the Herb Oil
- 1/2 cup olive oil
- 1 tablespoon Gourmet Garden Italian Herbs Paste
- 1 tablespoon Gourmet Garden Chopped Italian Herbs
- 1 tablespoon Gourmet Garden Chopped Parsley
- 1 tablespoon Gourmet Garden Chopped Basil
For the Focaccia
- 1 pound pre-made focaccia dough, at room temperature
- 1/2 teaspoon flaky sea salt, or to taste
For Serving
- 2 cups tomato soup, warm, for dipping
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a similar-sized oval ceramic dish with a small amount of olive oil.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine the 1/2 cup olive oil, Gourmet Garden Italian Herbs Paste, Gourmet Garden Chopped Italian Herbs, Gourmet Garden Chopped Parsley, and Gourmet Garden Chopped Basil. Stir well until all ingredients are thoroughly combined. This is your herb-infused oil.
⏱️ 3 min
- 3
Carefully transfer the pre-made focaccia dough into the prepared baking dish. Gently stretch and press the dough to fill the bottom of the dish evenly. If the dough springs back, let it rest for 5 minutes, then continue stretching.
⏱️ 2 min
- 4
Using your fingertips, gently dimple the surface of the focaccia dough, pressing down to create indentations without going all the way through the dough. Drizzle about half of the herb-infused oil evenly over the dimpled dough, ensuring some oil settles into the indentations.
⏱️ 3 min
- 5
Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the focaccia is cooked through. The exact baking time may vary depending on your oven.
⏱️ 25 min•🌡️ 400
- 6
Once baked, immediately remove the focaccia from the oven. While it's still hot, generously brush the remaining herb-infused oil over the entire surface of the focaccia. Sprinkle the flaky sea salt evenly over the top.
⏱️ 2 min
- 7
Let the focaccia cool for a few minutes before tearing or cutting into pieces. Serve warm with warm tomato soup for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Herbed Garlic Focaccia
Ingredients
For the Herb Oil
- 1/2 cup olive oil
- 1 tablespoon Gourmet Garden Italian Herbs Paste
- 1 tablespoon Gourmet Garden Chopped Italian Herbs
- 1 tablespoon Gourmet Garden Chopped Parsley
- 1 tablespoon Gourmet Garden Chopped Basil
For the Focaccia
- 1 pound pre-made focaccia dough, at room temperature
- 1/2 teaspoon flaky sea salt, or to taste
For Serving
- 2 cups tomato soup, warm, for dipping
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a similar-sized oval ceramic dish with a small amount of olive oil.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine the 1/2 cup olive oil, Gourmet Garden Italian Herbs Paste, Gourmet Garden Chopped Italian Herbs, Gourmet Garden Chopped Parsley, and Gourmet Garden Chopped Basil. Stir well until all ingredients are thoroughly combined. This is your herb-infused oil.
⏱️ 3 min - 3
Carefully transfer the pre-made focaccia dough into the prepared baking dish. Gently stretch and press the dough to fill the bottom of the dish evenly. If the dough springs back, let it rest for 5 minutes, then continue stretching.
⏱️ 2 min - 4
Using your fingertips, gently dimple the surface of the focaccia dough, pressing down to create indentations without going all the way through the dough. Drizzle about half of the herb-infused oil evenly over the dimpled dough, ensuring some oil settles into the indentations.
⏱️ 3 min - 5
Place the focaccia in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the focaccia is cooked through. The exact baking time may vary depending on your oven.
⏱️ 25 min•🌡️ 400 - 6
Once baked, immediately remove the focaccia from the oven. While it's still hot, generously brush the remaining herb-infused oil over the entire surface of the focaccia. Sprinkle the flaky sea salt evenly over the top.
⏱️ 2 min - 7
Let the focaccia cool for a few minutes before tearing or cutting into pieces. Serve warm with warm tomato soup for dipping.
⏱️ 5 min