So, about that focaccia… I didn’t forgetaboutit. ;) The first batch I honestly didn’t let it develop enough bubbles and ran it out to a friend before I took a picture of the golden-brown beauty of flavorful deliciousness. The second batch. It was a lot thinner because I used half my dough and some other adjustments. Next time, I will go all out and use the whole batch of dough for a thicker, heartier bread. What do you think? Moving on, trying to get the hang of making sandwich bread. There’s so much room to add different ingredients to ramp up the flavor. I’m talking about making cinnamon and sugar bread with or without nuts and raisins. Hello cheddar jalapeno bread, tomato basil, cocoa and oat, and Italian seasonings mixed throughout. It’s not as difficult as it seems. Especially if you give yourself the chance to practice making more than a few loaves. Plus, I’m enjoying making bread without using sugar as a catalyst for the yeast. Seriously, you can just use some unbleached flour o...

So today, I decide to try making focaccia for the first time. Growing up, I had the luxury of a having a really well-stocked small family-owned grocery store in my neighborhood. So, I got to enjoy grabbing groceries like fresh baked ciriola rolls , focaccia, pickled olives, yogurt, peanut butter on demand, and coffee. Bread has always been one of those love hate things with me because of the yeast. I do like eating unleavened breads and crackers. However, there is something so fascinating yet repulsive about eating bread with yeast or using yeast when baking. When pressed for time, it’s easier for me to make a lemon berry quick bread, banana bread, or zucchini or carrot bread. But when it’s the holiday season or I feel up to the challenge, I reach for the yeast, flour and get to it! Now usually when I proof yeast, I try to add some warm milk or a tablespoon or two of sugar. Today, I chose a focaccia recipe that only calls for five ingredients: Flour Salt Yeast Olive oil Warm water I me...