I made a lovely focaccia on Friday from a recipe that was a little more involved than I usually use but I was blown away by how good it is. I found the recipe for Roasted Garlic and Rosemary Focaccia on the Mediterranean Dish website. My only change was to make it in a cast iron skillet. That made it rise beautifully and came out of the oven full of flavor and so very, very good.
Once I had the focaccia, I wanted to make sandwiches with it. What could be better than a meatball focaccia hero? I’ve got pint jars of sauce that Michelle canned for me from tomatoes from her brother. I just needed to flavor it and that was when I realized I was out of Italian seasoning. I make a fairly traditional version (minus the marjoram which I never have) that mixes up quickly.
Italian Seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary
Place all the herbs in a bowl and mix well. Store in an airtight jar.
To make the sauce, I added a tablespoon of the Italian seasoning and two garlic cloves to two cups of tomato sauce and simmered for ten minutes. I added a pinch of salt and it was ready to slather on the focaccia with a couple of meatballs and a slice or two of provolone cheese.
So good!
Mouth Brothels 
So, if I used this seasoning in olive oil, would that work as a salad dressing? Thanks!
Yes, indeed – I would make it a day ahead and shake it real well as you want the dried herbs to release all their flavors.