A simple shortcut brings homemade garlic oil focaccia to your table in no time!
I have found my saving grace.
With bread making and yeast that is. The trait of not having the magic touch with yeast does not start with me. It trickles down from my Nana; the awesome cookie maker and the one who inspired my apple pie with cookie crumble. Mmmm. That sounds delightful right now.
As I was brainstorming my latest obsession, I knew it called for something. Just something to make her whole. It’s so cliche…”Hey! Here’s a insanely delicious salad that is light, low carb and and the perfect summer night meal! Butttttttt, its not quite complete until you have chewy and olive oil marinated bread to go with!” Ya, low carb meal right out the window. See ya.
Granted, the salad is fantastic on its own and is quite filling but something so gourmet about having a restaurant style bread to go with and soak up all the balsamic vinegar that coats every piece of lettuce. Focaccia bread is an Italian bread that is ‘dimpled’ all over and then layered with olive oil, herbs and seasonings. It is crusty on the outside and is chewy on the inside. It pairs perfectly not only with light salads, but hearty pasta dishes or any soup. The garlic olive oil and herbs perfectly marinate and flavor the bread as well.
I can’t lead you on any longer…I sorta cheated here. I’m sorry!
But you will thank me once you taste it. The secret here is to use premade pizza crust. Remember how I don’t do well with recipes that call for yeast…ya, the whole reasoning behind this sneaky recipe. It cuts down on the total time to make the recipe (win!) and will save you from being covered in flour (double win!).
I have a love for Trader Joe’s pizza crust; this time around I went for the garlic and herb. For the olive oil marinade, I decided to let garlic cloves warm up in olive oil on the stove top. Oh my word. That smell alone makes me want to make this recipe every day. After the oil cools, add oregano and basil then spread it over the pizza crust, make a few dimples, let her rise for one hour and bake until golden brown. This recipe makes a large pan so it is perfect for entertaining.
Or if you are like us, you just end up grabbing a piece while mindlessly walking through the kitchen and it’s gone before you know it. At least it’s easy to whip up another batch!
- 1 refrigerated pizza crust
- ¼ cup olive oil
- 4 garlic cloves
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- Pinch Sea Salt
- ¼ cup shredded parmesan
- In a small sauce pan, heat olive oil and garlic over low heat until it starts to simmer. Remove from heat and cool completely.
- Meanwhile, on a 10x15 baking sheet lined with parchment paper, lightly brush with garlic olive oil. Roll out pizza dough. Brush with more oil. More than likely, you will have olive oil left over Sprinkle with basil and oregano. Set aside for 1 hour to let rise.
- After it has risen for 1 hour, make dimples over all dough with you finger. Sprinkle with sea sat and parmesan.
- Bake at 400 degrees until golden brown, about 20 minutes. Cut into 12 pieces.