|Reserve 2 tbl of the mix for dusting; place the rest in a medium bowl. Add herb rub, water and liquid spice. Mix with a fork until a soft dough forms. Using the reserved crust mix for dusting, knead the dough until smooth (5 minutes). Lightly oil a medium bowl with part of the grapeseed oil. Place dough inside bowl and cover with plastic wrap, set in a warm place and let rise until doubled in bulk; about 1 hour, 15 minutes.
Preheat oven to 375°F. Place 1 tsp of the grapeseed oil in the center of a baking sheet and oil a 10-inch round area. Pat the dough out in a 10-inch circle in the pan. Cover with a damp towel and proof 45 minutes. Make several dimples in the focaccia with your fingertips, drizzle the remaining grapeseed oil over the focaccia and sprinkle with sea salt.
Bake for 30 minutes on the center rack of the oven, turning the pan around halfway through. Serve with Watkins Garlic & Parsley Grapeseed Oil for dipping.