Fresh Rosemary, Carrot Peel and Zucchini Top Focaccia with Pompeian Dipping Oil
- Buy or make bread dough and press whichever clean scraps you have into the dough before allowing it to rise for a final time. In this case, fresh rosemary, carrot peels and leftover zucchini tops.
- Sprinkle with sea salt flakes and cracked pepper then drizzle with Pompeian Organic Extra Virgin Olive Oil.
- Bake at 350ºF until golden brown.
- Serve with more Pompeian Organic Extra Virgin Olive Oil and Pompeian Balsamic Vinegar for dipping.
Author: The Daley Plate