Here’s our recipe:

Grated Romano/Parmensan Cheese 1 oz
Crushed Red Pepper Flakes 1 pinch
Olive Oil Blend or Extra Virgin Olive Oil 2 fl oz
Chopped Garlic 1/2 tsp

Combine cheese and red pepper flakes together. Add garlic and oil and mix well.

Servings: 1

Join the discussion 40 Comments

  1. Jamie January 9, 2013 at 10:16 pm — Reply

    Hello. I was wondering if you could tell me the exact brands of the ingredients you use. I tried to recreate this recipe at home but it just tasted like crap. Lol.

    • Joe January 11, 2013 at 3:10 pm — Reply

      Hi Jamie,

      Thanks for taking the time to write to us. Our recipes are modified for home cooking. Most products we use are purchased through a food distributor that may not be available from your local grocery store. We recommend these brands for the oil recipe.

      Oil blend: La Spagnolia.
      Cheese: We recommend Kraft grated romano cheese
      Red pepper flakes: any brand
      Chopped garlic: you can purchase or make on your own

      Best of luck with the recipe!


  2. Lexi March 25, 2013 at 10:25 am — Reply

    Hi! Just made this last night for a little get together I was having and it was a HUGE hit. I actually used fresh Italian blend parmesan cheese from the grocery store (Wegmans) and had the shredded not the grated, but it still tasted awesome! I think the key is using a kitchen scale to measure the ingredients…I was shocked how much cheese was 1 oz!

    • Joe March 25, 2013 at 10:29 am — Reply

      Hi Lexi,

      We’re so glad the dipping sauce was a hit! Your substitutes sound great too, it’s nice to put your own twist on a dish.


  3. eric April 29, 2013 at 6:36 am — Reply

    It seems unlike the other recipes shown, for this one you only posted half of it. Any chance of the bread recipe getting posted?

    • Joe April 29, 2013 at 8:52 am — Reply

      Hi Eric,

      You are correct, this is just for the dipping sauce. We will take your suggestion of sharing our bread recipe into consideration for future postings!


      • Jack September 10, 2014 at 10:36 am — Reply

        I make foccia bread on a regular basis using several different recipes, including ones we have picked up in Italy. Would like to try your style bread and noticed that in April 2013 you noted that you were considering adding this recipe to your listing of recipes. Any further thoughts on adding it?

        We have used several of your recipes in the past and a couple have become household regulars. That way we can enjoy them at home and always try something new when we go to your Norwell and Randolph restaurants.
        Thanks for your consideration to this request

        • Joe September 12, 2014 at 10:06 am — Reply

          Hi Jack,

          We are so glad that you enjoy our bread so much! Unfortunately, it is the one recipe we cannot give out! However, we suggest if you are craving some, you can always call ahead and order a loaf from the NYAJ location closest to you!


  4. Melissa August 9, 2013 at 4:51 pm — Reply

    What kind of bread do of use?

    • Joe August 9, 2013 at 4:59 pm — Reply

      Hi Melissa,

      We would recommend calling your local NYAJoe’s to purchase a loaf of our focaccia bread or you can look for any other type of focaccia at your local bakery!


  5. Crystal August 14, 2013 at 2:49 pm — Reply

    This is one of our favorite snacks for a get together so when I found the recipe I was super exited. When I made though it tasted a little flat. How long do you let everything sit together before serving? I served immediately and I think that’s where I went wrong.

    • Joe August 15, 2013 at 8:48 am — Reply

      Hi Crystal,

      You don’t need to let the ingredients sit before serving, but the change in taste may have come from the flavor profiles used. What did you use for cheese and oil?


  6. Rita August 26, 2013 at 11:30 pm — Reply

    My family had lunch at your Leesburg restaurant yesterday. My daughter-in-law and myself require a gluten free diet. The waiter brought us your gluten free bread whIch was the best I have ever eaten including what I bake. Can you give me any tips regarding the recipe or type flour you use. We live 100 miles from Leesburg but will definitely eat there again.

    • Joe August 27, 2013 at 8:56 am — Reply

      Hi Rita,

      We actually purchase our gluten free bread from Gillian’s Foods. We’re thrilled to hear you enjoyed it so much and we look forward to seeing you again! Please let us know if you have any additional questions.


  7. Tracy October 14, 2013 at 9:06 am — Reply

    Hi Joe,
    My family loves your speghetti squash recipe. Would you please share the recipe with
    We would appreciate it!
    Warm regards ,

    • Joe October 14, 2013 at 11:16 am — Reply

      Hi Tracy,

      Here you are!

      Cooking Spaghetti Squash

      Spaghetti Squash 2 ½ lb
      Salt and pepper mix 3/4 tbsp
      Cooking oil 1/2 tbsp
      Water 1/4 cup

      Cut squash in half lengthwise and remove seeds with spoon. Place in large mixing bowl. Toss with oil, water, salt and pepper to coat well. Place on a sheet pan cut side down and bake in 350 degree oven for 45 minutes or until tender. Let cool. Once cooled, scrape flesh from the interior. Separate strands in a container.

      Heat to order.

      Best of luck in the kitchen!

  8. Mike October 26, 2013 at 8:38 pm — Reply

    Joe, we love your bread and olive oil! Tried it at home, but it didn’t taste right, I believe it was the olive oil, we used regular EVOO. La Spagnolia seems to have several blends.. can you share which one you recommend? Thanks!

    • Joe October 28, 2013 at 5:24 pm — Reply

      Hi Mike,

      We used a 90/10 blend, so 90% vegetable oil, 10% extra virgin olive oil. Best of luck with the recipe, please let us know how your second attempt turns out!


  9. Danny L. Hollis December 10, 2013 at 10:40 am — Reply

    Just wanted to let you know that your dipping sauce is off the hook goodness !! I have made several times and it tastes the same…Will be back soon for dinner in Burlington Mass Location…

    • Joe December 10, 2013 at 10:53 am — Reply

      Hi Danny,

      Thanks for the dipping sauce love! We love when our guests get to try out our recipes for themselves and are happy this one has been a success for you. We look forward to seeing you again soon!


  10. gina December 28, 2013 at 5:49 pm — Reply

    Can you post the recipe to the focaccia bread you make in house!? =)

    • Joe December 30, 2013 at 9:35 am — Reply

      Hi Gina,

      Our batch is too large to modify for home cooking, so we are unable to provide a recipe. We sincerely apologize, but you can always order a loaf from your nearest NYAJoe’s to bring home!


  11. Rochelle April 3, 2014 at 8:22 pm — Reply

    Hi there, I’m wondering if you could provide a list of the ingredients in the focaccia bread? Not the recipe, but just the ingredients. I’m wondering if the bread is vegan. Thanks.

    • Joe April 11, 2014 at 1:21 pm — Reply

      Hi Rochelle,

      Thanks for reaching out! Here are the ingredients in our bread:



  12. Katharina April 14, 2014 at 9:07 am — Reply

    Hey there!
    I was in your Restaurant two years ago, when I was an au pair in the us. I really fell in love with your dishes and especially with the dipping Sauce!!
    I’m so excited that I found that recipe, can’t wait to do this tonight!!

    Please open a Restaurant in Germany!!!! I’m missing not your average joes so badly!

    • Joe April 14, 2014 at 11:36 am — Reply

      Hi Katharina,

      We’re glad you came across the recipe too! It might just be time to start thinking about Germany!


  13. Terri Sprinkle October 15, 2014 at 2:47 pm — Reply

    Where locally in Northern Virginia can the La Spagnolia oil be purchased?

    • Joe October 16, 2014 at 5:04 pm — Reply

      Hi Terri,

      That specific product is shipped from our Boston warehouse to Virginia and may not be available for direct retail in your area. We have found the product online (and have included the link below) if you are interested in purchasing it that way.


  14. michelle November 21, 2014 at 6:56 pm — Reply

    OMG . . . this dipping sauce is AMAZING . . . I had some leftover and heated it up yesterday at work and two dudes came out of their office to find out what that glorious scent was . . . I will so be trying to make this at home. There oughta be a law against this being so daggone delicious!

    • Joe November 22, 2014 at 3:19 pm — Reply


      We are so glad you love it! Come enjoy some with us soon!


  15. Dot January 29, 2015 at 7:50 pm — Reply

    Yesterday I tried a new restaurant with GrubHub — NYAJ’s. The bleu cheese burger was awesome — creamy soft bleu cheese, bacon, caramelized onions, etc. The key lime pie was quite good and beautifully served, with very fresh mint leaves as a garnish. My salad, unfortunately, did not arrive (perhaps a GrubHub mixup). Instead, I got a bag of bread — the most delicious bread! I was not at all sorry that I didn’t get my salad. I am sorry to read here that the recipe is top secret, but I don’t blame you! Didn’t know it was dipping bread, so I had it with lots of butter and was amazed. Next time I’ll be ordering bread on purpose! Thank you for providing food with far-better-than-average flavor!

    Best regards,

    • Joe January 29, 2015 at 7:54 pm — Reply


      Thank you for your kind words. We are so glad that you enjoyed your meal, regardless of the salad mixup! We hope to see you in store soon and hope you will try our delicious dipping oil with our bread!


  16. Cher January 30, 2015 at 3:04 pm — Reply

    I recently had to go gluten free and took my family to your restaurant. I watched with envy my husband and boys eat your delicious break. So I decided to ask if there was gluten free bread. Yes, she replied and quickly returned with my very own basket. One bite and I was Sold, amazed and grateful for the deliciously wonderful gluten free bread. So, I ask kindly if you would be willing to share the recipe. I loved it so much, I plan to go back very soon for dinner and ask if I can buy a loaf for home.



    • Joe January 30, 2015 at 3:07 pm — Reply

      Hi Cher,

      We are so glad you loved it! Unfortunately, our bread recipe is the only recipe we can not give out. We are sorry about this but we do suggest that you call ahead and order a loaf from your fave NYAJ’s location! We hope to see you soon!


    • Tara February 12, 2015 at 9:04 am — Reply

      Cher – I think Joe misunderstood you. You were asking about the gluten free bread specifically. In other post, Joe said:

      Hi Rita,

      We actually purchase our gluten free bread from Gillian’s Foods. We’re thrilled to hear you enjoyed it so much and we look forward to seeing you again! Please let us know if you have any additional questions.


      Hope that helps!

  17. jacqui May 18, 2015 at 6:39 am — Reply

    hi Joe! I was wondering if you ever thought about coming down to Palm Beach County Florida? You’d love the palm trees. And we love your restaurant. We went to the one in the Kentlands. And like everybody else we love the dipping sauce! Come south!

    • Joe May 18, 2015 at 8:01 am — Reply

      Hi Jacqui,

      Great suggestion! You never know where Joe will go next!

  18. Sue November 28, 2015 at 5:20 pm — Reply

    Hi Joe,

    1st visit and I am blown away! So glad you posted your recipes – especially for the dipping sauce. I always prefer butter with my bread, but no longer! I could live on the bread and sauce alone. I also went ape over the Tuscan Grilled Chicken…any chance of posting that recipe?

    • Joe December 1, 2015 at 1:54 pm — Reply

      Hi Sue,

      We are so glad you loved this sandwich! Here is the recipe below:

      Lemon Aioli

      Mayo 1 cup
      Dijon Mustard 1 tbsp
      Chives, chopped 1 tbsp
      Chopped garlic 1 tsp
      Kosher Salt 1 tsp
      Lemon Juice .5 cup

      Add all ingredients to a mixing bowl and whisk until well combined.

      For Sandwich
      Chicken breast 1 each
      Salt and pepper to season
      Sun-dry tomatoes 2 tbsp
      Fresh mozzarella – thinly sliced 2 slices
      Lemon aioli 1 oz
      Arugula 0.25 cup
      Bread of choice

      Lightly oil and season chicken breast with salt and pepper mix. Place on grill and cook.
      Top with sun dried tomatoes and fresh mozzarella cheese. Heat in oven until cheese is melted.
      Spread aioli on top half of the bread. Place arugula on bottom of roll. Top arugula with chicken.

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