Directions

1. Combine water, yeast, honey in Kitchen Aid bowl and let sit for 5 mins.
2. Add flour, salt and ¼ cup of the oil and mix on speed 3 with the dough hook for 7-9 minutes. The dough will ball up and separate from the sides of the bowl.
3. Remove the bowl from the mixer and cover with a damp towel. Let rest for about 1 hour in a warm spot (about 73F).
4. After an hour, preheat oven to 400F. If your oven has a convection fan, then turn it on.
5. In a non-stick 9” x 13” sheet pan, grease the pan with the remaining oil. Transfer the dough onto the pan and spread evenly to the pan’s edges. Using all of your fingertips, make dimples into the dough. Cover with the damp cloth and let dough rise again for about 20 minutes.
6. After 20 minutes, gently spread the dough back out to the edges as some parts of it will shrink back. Sprinkle the top with sea salt and rosemary. Bake in the oven for 20 minutes.
7. Focaccia will be golden brown. Remove from the pan and cool on a wire rack.

1. Preheat grill to medium heat
2. Cut eggplant, yellow squash and zucchini ¼” slices
3. Season the eggplant generously with salt and let sit for 30 minutes to purge. Beads of water will form on the surface of the eggplant.
4. After 30 minutes, rinse the eggplant and thoroughly dry with a towel
5. Season yellow squash and zucchini with salt and pepper
6. Grill eggplant, yellow squash and zucchini
7. Transfer grilled vegetables and the roasted peppers into a container with the vinaigrette. Smash one clove of garlic and add into the container. Cover the container and refrigerate overnight.

1. Rosemary Focaccia Bread, cut into 8 pieces about 2” x 6” rectangles, 1 each
2. Assorted Marinated Vegetables, trimmed, 16 ounces
3. Fresh Mozzarella, cut into ½” pieces, 1 ounce piece
4. Fresh oregano leaves, To Garnish