Canal Side Herb Focaccia with Herb Dipping Oil

Ingredients

Focaccia Dough

• 4 cups all-purpose flour or bread flour
• 2 teaspoons instant yeast
• 2 teaspoons sugar or honey
• 2 teaspoons salt
• 1 3/4 cups warm water
• 3 tablespoons olive oil, plus more for the pan

Canal Side Olive Oil Topping

• 3 tablespoons olive oil
• 1 1/2 to 2 teaspoons Canal Side No. 1
• 1 clove garlic, finely minced or grated, optional
• Flaky salt, optional for finishing
• Optional garnish after baking: a few fresh rosemary, parsley, or basil leaves
• Optional toppings before baking: parmesan, thin red onion, cherry tomatoes, or roasted garlic

Herb Dipping Oil

• 1/3 cup good olive oil
• 1 to 1 1/2 teaspoons Canal Side No. 1
• 1 tablespoon grated parmesan, optional
• 1/2 teaspoon black pepper
• Optional: small pinch of crushed red pepper
• Optional: tiny splash of balsamic vinegar for serving

Directions

Make the Dough

1. In a large bowl, stir together flour, yeast, sugar, and salt.
2. Add warm water and olive oil, then mix until a sticky dough forms.
3. Cover the bowl and let the dough rise for 1 1/2 to 2 hours, or until doubled in size.
4. Generously oil a 9x13-inch baking pan or rimmed sheet pan.
5. Transfer the dough to the pan and gently stretch it toward the edges.
6. Cover and let rise again for 30–45 minutes, until puffy.

Add the Canal Side Topping

1. Preheat oven to 425°F.
2. In a small bowl, stir together olive oil, Canal Side No. 1, and minced garlic if using.
3. Let the seasoned oil sit for 5 minutes so the blend can bloom into the olive oil.
4. Pour the Canal Side oil over the dough.
5. Use your fingertips to press deep dimples all over the dough, letting the seasoned oil settle into the pockets.
6. Add flaky salt, parmesan, red onion, cherry tomatoes, or roasted garlic if using.
7. Bake for 22–28 minutes, or until golden brown on top and crisp at the edges.
8. Let cool for 10 minutes before slicing or tearing apart.

Make the Herb Dipping Oil

1. In a small bowl, stir together olive oil, Canal Side No. 1, parmesan if using, black pepper, and crushed red pepper if desired.
2. Let the oil sit for at least 5 minutes before serving so the garlic-herb flavor can deepen.
3. Add a tiny splash of balsamic vinegar right before serving if desired.
4. Serve beside warm focaccia for dipping.

Serve With

Serve with pasta, soup, salad, roasted chicken, steak tips, charcuterie boards, marinara, or use leftover focaccia for sandwiches the next day.