focaccia

This was my second time making focaccia from Claire Saffitz’s excellent “Dessert Person” cookbook. I again topped it with fresh rosemary, garlic, olive oil, and flaky salt.

The only problem with this recipe is that this giant slab of focaccia is half of the recipe… and we’re inclined to eat a whole half in one day. No one’s watching, I suppose, but can this be good in the long term?