Fresh Rosemary, Carrot Peel and Zucchini Top Focaccia with Pompeian Dipping Oil

focaccia with pompeian dipping oil
Servings:
4
Rating:
0
Ingredients: 
Preparation: 
  1. 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.
  2. Sprinkle with sea salt flakes and cracked pepper then drizzle with Pompeian Organic Extra Virgin Olive Oil
  3. Bake at 350ºF until golden brown.
  4. Serve with more Pompeian Organic Extra Virgin Olive Oil and Pompeian Balsamic Vinegar for dipping.

Author: The Daley Plate

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