eat this now

It's hard to deny that the alchemy of water + flour + yeast is one of the most magical transformations known to man. Or, at least, to me.

Over the years, I've become more confident, more adventurous, more comfortable with my chopping and sauteing and experimenting but few things make me feel more competent in the kitchen than producing an edible hunk of bread. And this foccacia took less than an hour. Can't beat that.

I used this recipe, following it to the letter other than changing up the topping a bit. I did a butter/garlic/parsley/ parmesan mix that was absolutely delicious. Paired with this soup (with a couple of handfuls of chopped spinach and my trusty roasted corn instead of bacon substitution) it was the perfect dinner for a less-than-summerlike evening. Seriously, August, what the hell is up?