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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

Focaccia With Herbs de Provence

The delicious flat bread foccacia, is a snack food on the streets of Italy. Our version is topped with coarse gourmet salt, herbs de Provence and garlic. Although time intensive, this bread is easy to make and the addition of a poolish pre-ferment adds a richer, more developed flavor to the bread. Enjoy!

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:20 Minutes

  • Prep Time:5 Hours


  • 1 1/4 cups

    high quality all purpose flour (such as King Arthur)

  • 3/4 cup

    warm tap water, 90-115 degrees Fahrenheit (41-46 degrees Celcius)

  • 1/8 teaspoon

    active dry yeast

  • 1/2 teaspoon


  • 1/4 cup

    extra virgin olive oil

  • 2 tablespoons

    herbs de provence

  • 2 teaspoons

    high quality, large grain salt (like fleur de sel.)

  • 1/4 teaspoon

    freshly crushed black pepper

  • 2

    garlic cloves, minced

  • 1 1/2 cups


  • 1 1/3 cups

    high quality all purpose flour+ extra for dusting

  • 1 teaspoon


  • 3/4 teaspoon

    active dry yeast

  • 2 tablespoons

    extra virgin olive oil+ extra for greasing

  • 6 tablespoons

    warm tap water, 90-115 degrees Fahrenheit (41-46 degrees Celcius)


For the poolish: Stir the flour, water, yeast and molasses together in a large bowl until mixture takes on the appearance of a thick, sticky batter.

Cover bowl with plastic wrap and allow to ferment for 3 1/2- 4 hours until bubbly and voluminous.

Refrigerate mixture for eight hours (or overnight) to allow flavor development to occur.

Remove poolish from fridge one hour before mixing bread.

For the Herbs de Provence oil: Place the olive oil, herbs de Provence, salt, pepper and garlic in a small pot and warm over medium- low heat until the temperature of the oil reached around 100 degrees Fahrenheit (38 degrees Celsius)

Take off heat and put aside.

For the focaccia: In a large stand mixing bowl, stir flour salt and yeast together, with paddle attachment, for a few seconds on low until incorporated.

Add extra virgin olive oil, poolish and water. Mix on low speed for 3 minutes to form a wet, sticky ball.

Switch attachment to dough hook and mix for five minutes or as long as it takes to form a sticky but smooth ball of dough. Dough will stay clear of sides of bowl but still stick slightly to the bottom of it.

Generously sprinkle a clean counter top with plenty of all purpose flour. Transfer the dough to the counter top, dust with flour and pat into a small rectangle.

Allow dough to relax for 5 minutes. (This means no touching!)

With well floured hands, stretch dough to double its size on all sides. Fold stretched dough twice, lengthwise, into a rectangle, as if you were folding a letter. Place dough on a sheet pan with parchment paper, brush top with olive oil and dust with flour. Cover dough loosely with plastic wrap and allow dough to rest in a warm place for 30 minutes.

Stretch and fold the dough again, place on sheet pan, brush top with olive oil, dust with flour and set aside in a warm place for 30 minutes. After 30 minutes stretch fold, oil, flour, and cover the dough again and allow it to ferment in a warm place for an hour.

Line a 13x18” sheet pan with parchment and oil generously. Place dough on top.

Place half of herbs de provence oil on top of dough and dimple dough with finger tips, all over top of dough, allowing it to spread.

Cover the pan loosely with plastic wrap and put in warm place for two hours, allowing the dough to expand.

Place rest of herb oil on top of dough and dimple again. Allow to rest for fifteen minutes.

Preheat oven to 500 degrees Fahrenheit (260 degrees Celsius). Place pan on center rack in oven and lower temperature to 450 degrees Fahrenheit (323 degrees Celsius). Bake for 15-20 minutes or until dough is golden brown.

Remove from oven and cool focaccia on a wire rack for 20 minutes before serving.

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