Have you ever made your own focaccia bread? I’m not much of a yeast-bread baker, but I’ve been curious about this Italian bread for years. We use it often for sandwiches; it’s filled with the flavor of olive oil, soft and sturdy at the same time, and dimpled all over. Well, if you too have been curious about making focaccia, I’m here to strongly suggest that you try it! Hank taught me how to make it and believe me, this bread is seriously good. Yes, it takes the good part of the day to make (but most of that time goes to just waiting for the dough to rise, thrice). And if you’re lazy like me, or with embarrassingly out-of-shape biceps (also like me), you can easily mix and knead the whole thing in an electric mixer. So it’s easy. No excuses kimosabe. This bread is so good that even though the recipe makes enough for a platoon, I’m pretty sure I could eat the whole thing. I literally had to force myself to give much of the last batch away, to parents, neighbors, anyone within reach with an appetite. Purely selfish motives that was, to save myself from an embarrassing chat with the scale.

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