Rosemary Focaccia with Herb Dipping Oil

Ingredients:
1 Loaf Rhodes Frozen Bread Dough
4 TB Olive Oil
Sprinkle of Maldon Sea Salt
1 Sprig Fresh Rosemary Minced
1/2 Cup Extra Virgin Olive Oil
2 TB Kraft Parmesan Cheese
1 TB Salted Butter-Melted
1/2 tsp Dried Basil
1/4 tsp Dried Oregano
1/4 tsp Garlic Powder
Pinch of Crushed Red Pepper Flakes

Directions:
Spray a large plate with cooking spray and place frozen bread loaf on top.
Spray load with more spray and over with plastic wrap.

Set out room temperature for 3-4 hours to double in size.

Meanwhile, whisk together olive oil, parmesan, and melted butter.
Add seasonings and whisk again to combine.
Set aside until ready to dip.

Turn oven to 325 degrees. Using a cookie sheet take 2 TB of Olive Oil to grease sheet.

Place the bread dough on top and stretch it out with your hands.
Using your fingers, press into dough making tiny indents all the way around.

Cook bread in the oven for 15 minutes, or until the edges are golden brown.
Make sure to rotate baking sheet for even heat.

While focaccia is still warm, top with garlic aioli and thinly sliced mozzarella.

Toss fresh arugula with lemon juice and olive oil (season with salt and pepper).

Top with arugula and freshly shaved parmesan (or grated parmesan).

Cut, serve and save immediately.