Ingredients:
1 package of premade Pizza dough
4 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
1 8-ounce package of cream cheese
2 Tbsp. Bittersweet Herb Farm Savory Herb Seasoning.
2 Tbsp. olive oil
1/2 zucchini
1/2 summer squash
1/2 small eggplant
8 cherry tomato quartered
Chive bloom and basil (optional)
Directions:
Make a Focaccia Bread by rubbing 2 Tbsp. of Bittersweet Herb Farm Garlic with Rosemary Oil over pizza dough and covering it with plastic wrap. Put the dough in the refrigerator overnight. Mix the cream cheese and Bittersweet Herb Farm Savory Herb Seasoning in a small bowl. Cover and refrigerate overnight. Take the dough from the fridge and shape it into a flat loaf on a baking sheet. Bake at 350 until golden brown. Take from oven and cool completely. Meanwhile, slice the eggplant, zucchini, and summer squash very thin. Fry until crisp in the remaining Bittersweet Herb Farm Garlic with Rosemary Oil, along with the olive oil. Spread the cooled Focaccia with the cream cheese and Savory Herb Seasoning. Top the bread with the fried veggies, then add the tomatoes and fresh basil and blooms. Enjoy!
One of our dedicated employees of eight years had been hounding me to make this for a month. Once I did, it became one of our favorites.