Foccacia

1 loaf bread dough (Rhodes, thawed and risen)
¼ c. butter (melted)
¼ c. extra virgin olive oil
1 clove garlic, minced
½ t. dried tarragon
½ t. dried basil

Mix butter, oil, garlic and herbs. Brush 2 T. on bottom of a 9X13 pan (I also add a sprinkling of Parmesan cheese). Roll dough to a 9x13 rectangle and place in pan. Make several holes in dough approximately 1 inch apart. (Use end of wooden spoon or fingers). Pour remaining butter mixture over dough. Cover with plastic wrap. Let rise slightly (15-20 minutes). Remove wrap and bake at 350 degrees for 15-20 minutes or until lightly browned.

Also good with cut and seeded Roma tomatoes.
Feta cheese.
Prepared pesto.