When my big kid found out that Souplantation (or Sweet Tomatoes, depending on where you live up) had closed permanently due to the pandemic, he cried.
When you have food texture aversions, you rely a lot on your favorite standby foods and restaurants. I was on a mission to try and recreate one of his Souplantation favorites, which was the Cheesy Garlic Focaccia Bread.
I started with my pizza dough base (the recipe can be found here). And here’s where it gets crazy (and by crazy I mean this is not super healthy, so don’t eat it daily). The remaining ingredients are:
- 1/2 cup melted butter (that’s 1 stick)
- 2T. granulated garlic
- 1t. of each of the following: dried rosemary, dried tarragon, dried oregano, dried basil
- 2cups+ Italian cheese
- Make dough as directed here. I only let it rise once for this recipe.
- While dough rises, combine melted butter, garlic, and herbs. Set aside.
- Once the dough is down rising, turn the dough out onto a floured surface, and knead for about 5 minutes, until smooth and elastic.
- Separate dough into two pieces and roll out to fit onto your pizza pan (I use a cookie sheet that is covered in tin foil and sprayed with spray release).
- Spread half of the herbed butter onto the dough, top with cheese. Repeat for the other half of the dough.
- If there is any butter left, drizzle it over the bread.
- Bake at 450 degrees for 11-14 minutes.
- Remove from the baking sheet and slice into long skinny pieces to mimic the Souplantation feel.