*If you have time and like to bake, make my
No-Knead Focaccia, which yields the perfect amount for this recipe. In Step 3, sub in 1 teaspoon dried oregano and 1 teaspoon dried rosemary for ½ teaspoon oregano and ½ teaspoon basil. In Step 6, skip the first part and simply drizzle with remaining olive oil.
**To toast raw pecans, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool and then chop.