It’s getting to be graduation party time, so here’s a wonderful snack you can bring to any pot-luck style party!

I started with my homemade focaccia, skipping the second rise so it would be a deliciously rich and chewy base for the sandwiches. You can also simply buy a loaf and cut it in half! Here’s the focaccia recipe I used:

Herbed focaccia:

1/2 cup extra-virgin olive oil, divided

2 garlic cloves, minced

1 tsp dried thyme

1 tsp dried rosemary

1/4 tsp black pepper

1 cup warm water

2 1/4 active dry yeast (1 packet)

1/4 tsp honey

2 1/2 cups all-purpose flour

1/2 tsp kosher or sea salt

First, infuse the olive oil. Combine olive oil, garlic, thyme, rosemary and black pepper in a saucepan and cook over low heat, stirring occasionally, until you can smell the garlic and herbs. Remove from heat before the garlic browns. Set aside.

In a large bowl combine the water, yeast, and honey. Stir to combine and let sit for 5 minutes.

Add 1 cup of the flour and 1/4 cup of the infused garlic and olive oil to the yeast mixture and stir a few times; let sit another 5 minutes. Stir in the remaining 1 1/2 cups flour and the salt. When that begins to combine, turn out onto a floured surface and knead until smooth. Oil the original bowl and put the dough ball into it, turning to coat. Cover the bowl with plastic wrap or a damp towel. Let rise for 1 hour in a warm place. After 1 hour heat the oven to 450 degrees. Use 2 tablespoons of the remaining infused oil mixture to coat the bottom and sides of a 9×13 pan. spread dough out into the pan, pushing down little dimples into the dough with your fingertips. Top the dough with the remaining garlic and herb oil. Bake 15-20 minutes until golden brown. Cool on a wire rack. Transfer to your chosen serving tray.

Ok! Now you are ready to top the sandwiches! For the sauce, I combine 1/4 cup chopped sun dried tomatoes in their oil, 1/2 cup chopped kalamata olives (or whatever kind you like! Mix several kinds if you want!), 1 tsp basil, 1/2 tsp garlic powder, 1 tsp fresh minced garlic. Add 1/2 cup prepared spaghetti sauce (I used an organic basil and garlic blend). Spread the sauce on top of the focaccia.

Now you’re ready for your toppings! I chose a layer of fresh baby spinach leaves, topped with a layer of sliced hard salami, and a layer of pepperoni on top. Then I sprinkled dried italian seasoning and parsley on top. Slice the loaf into 12-15 pieces and ta-da!!! A delicious party snack! Be sure to bring napkins!

You can do it!

Love, Carie