Recipes and Cooking Focaccia with Herb Oil This herb-studded focaccia starts with purchased pizza dough for a quick-prep bread recipe. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Published on May 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victoria Pearson Hands On Time: 20 mins Total Time: 2 hrs 20 mins Servings: 24 Jump to Nutrition Facts Ingredients ½ cup coarsely chopped fresh basil and/or flat-leaf parsley 1 ½ pound purchased refrigerated pizza dough 2 tablespoon olive oil 1 egg white, lightly beaten with 1 tablespoon water Fresh basil and/or flat-leaf parsley leaves Herb Oil (see recipe) ¾ cup chopped pitted olives Directions Place chopped herbs on a work surface. Roll dough in herbs and knead lightly to work in. Shape into a ball. Use about 1 Tbsp. of the olive oil to lightly oil a bowl. Place dough ball in bowl and turn once to oil surface. Cover with plastic wrap. Let stand 45 to 60 minutes or until dough reaches room temperature. Coat a 15x10-inch baking pan with remaining olive oil. On a lightly floured work surface, roll dough to a 15x10-inch rectangle, allowing dough to rest as needed during rolling to reach size. Press into bottom of prepared pan. Cover and allow dough to stand 1 hour or until slightly puffy and a few large bubbles of air form. Preheat oven to 450°F. Using an extra-sharp knife, score squares across top of dough. Brush dough with egg white mixture. Arrange herb leaves on top of dough. Brush again with egg white mixture. Brush lightly with some of the Herb Oil. Sprinkle with olives. Bake 15 minutes or until puffed and golden. Serve warm with Herb Oil for dipping. Serves 24. Herb Oil Blanch 4 1/2 cups fresh herb leaves, such as tarragon, parsley, thyme or lemon thyme, and/or basil, in a medium saucepan of boiling water for 30 seconds. Remove with a slotted spoon and plunge into a bowl of ice water. Blanching the herbs keeps them bright green in the oil. When completely cool, drain and squeeze herbs to remove water. Using a kitchen towel, pat herbs to dry thoroughly. In a food processor, combine blanched herbs and 1 cup neutral oil, such as avocado or canola oil. Puree until well blended. Season with salt. Makes 1 cup. Keep chilled in an airtight container up to 4 days. Rate it Print Nutrition Facts (per serving) 96 Calories 3g Fat 13g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 96 % Daily Value * Total Fat 3g 4% Sodium 168mg 7% Total Carbohydrate 13g 5% Protein 3g Vitamin C 0.2mg 1% Calcium 6mg 0% Iron 0.3mg 2% Potassium 6mg 0% Folate, total 0.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.