This bread is the perfect dinner party appetizer, served with a simple olive oil and balsamic vinegar dip. Make it fancier by adding grated parmesan.  

Tomato and Herb Sourdough Focaccia
1 Recipe Sourdough Focaccia 

For the sauce
1/2 can 196ML diced tomatoes
1/2 small can tomato paste
1 tsp dried oregano
salt
fresh parsley, oregano, thyme (any or all as desired)

Prepare the recipe for Sourdough Focaccia as instructed.

While the Sourdough Focaccia is proofing in its pan, prepare the sauce for on top. Drain the can of diced tomatoes, reserving half the liquid. Combine strained diced tomatoes and tomato paste and add some or all of the liquid to achieve a pizza sauce consistency. Add the dried oregano and salt to taste.

Once the focaccia is fully proofed, lightly dimple as the recipe instructs and top with half of the tomato sauce.

Bake for about 20 minutes at 420°, rotating the pan halfway through. Foccacia should be nice and golden and a thermometer inserted into the center should read at least 200°F.

Let cool slightly and top with more tomato sauce. Mince herbs together and sprinkle over the top.