Hey pretty, welcome to kiekie’s place! Oh friend, today I am bringing you something that is going to completely change your relationship with bread baking forever. I know that bread baking can feel intimidating — all that talk about yeast and proofing and gluten development and kneading can make it seem like something that requires years of training and a very particular kind of patience. But I am here to tell you that focaccia is the bread that proves all of that wrong. Focaccia is the most forgiving, most beginner-friendly, most deeply rewarding bread you can possibly make at home, and once you make it for the first time you are going to wonder why you waited so long.
Focaccia is an Italian flatbread that has been made in Italian homes for centuries. It is thick, pillowy, deeply olive-oil-rich, golden on the outside, impossibly soft and airy on the inside, and flavoured with a generous shower of flaky sea salt and whatever toppings you choose to adorn it with. The dimpled surface — those characteristic little craters pressed all over the top of the dough — catch pools of olive oil and seasoning that bake into the most irresistible, golden, slightly crispy topping imaginable. It is the kind of bread that makes people close their eyes on the first bite and just stay there for a moment because it is that good.
What makes focaccia so wonderful for beginner bread bakers is how much the recipe works with you rather than against you. The dough is quite wet and sticky, which means there is no strenuous kneading required. The long, slow refrigerator rise develops flavour and gluten structure automatically while you sleep. The olive oil creates a forgiving, self-basting environment in the pan. And the result is consistently beautiful regardless of small variations in technique. This is the bread that builds confidence and creates lifelong bakers.
By the end of this article you will know everything — the ingredients, the full step-by-step method, all the tips and techniques that make the difference between a good focaccia and an extraordinary one, endless topping ideas, how to store it, and answers to all your questions. Let us get into this beautiful bread.
What Is Focaccia?
Credits: Dish_by_Rish
Focaccia is a flatbread that originated in the Liguria region of northwestern Italy, though today it is made and loved throughout Italy and all over the world. The word focaccia comes from the Latin word “focus” meaning hearth or fireplace, which reflects the bread’s ancient origins as a flatbread cooked directly in the embers of a fire.
Traditional Ligurian focaccia — called focaccia genovese — is a specific style that is relatively thin, very olive-oil-rich, and topped simply with flaky salt and sometimes rosemary. But the word focaccia encompasses a very wide range of flatbreads across different Italian regions, each with their own character. Some are thick and pillowy. Some are thin and crispy. Some are simple with just olive oil and salt. Some are elaborate with vegetables, cheese, olives, and cured meats.
The focaccia in this recipe is the thick, pillowy, bakery-style version that has become enormously popular internationally — the kind with a beautiful open, airy crumb, a golden, olive-oil-crisped bottom, and a dimpled top that pools with olive oil and seasoning. This is the focaccia that people photograph and obsess over, and it is genuinely as spectacular to eat as it looks.
Understanding the Key Elements of Great Focaccia
Before we get into the recipe, let us talk about the key elements that make great focaccia, because understanding them helps you make better decisions at every step.
The olive oil is arguably the single most important ingredient in focaccia beyond the flour itself. It is used generously throughout the recipe — in the dough itself, in the pan, and drizzled over the top before baking. The olive oil creates the characteristic richness of focaccia, helps develop the crispy, golden bottom, and infuses every bite with its fruity, slightly peppery flavour. Use a good quality extra virgin olive oil for focaccia — the flavour of the oil comes through clearly in the finished bread and a good oil makes a very noticeable difference.
The hydration — the ratio of water to flour — is another critical element. Great focaccia dough is quite wet, typically 75 to 80 percent hydration or higher. This high moisture content is what creates the open, airy, irregular crumb structure that makes focaccia so light and pillowy inside. It also means the dough is quite sticky and impossible to knead in the traditional sense, which is actually wonderful news for beginner bakers — there is no strenuous kneading involved.
The long, cold fermentation in the refrigerator is what develops the complex flavour that makes a great focaccia taste so much better than a rushed one. During the long, slow cold fermentation, yeast and bacteria in the dough produce organic acids and flavour compounds that give the bread a slightly tangy, complex, deeply satisfying flavour that cannot be developed in a quick rise at room temperature. This is the one element that requires planning ahead — the refrigerator rest is ideally overnight, which means focaccia is not a same-day-from-start-to-finish bread but an extremely hands-off one that mostly takes care of itself.
The dimpling — using your fingers to press deep craters all over the surface of the dough just before baking — serves several important purposes beyond its iconic visual appeal. The dimples prevent the dough from rising too much in the oven and becoming bready and thick rather than maintaining its flatbread character. They create pockets that trap olive oil and seasoning, creating those incredible crispy, oil-soaked pockets on the surface of the finished bread. And they are deeply satisfying to make.
Ingredients You Will Need
For the dough:
- 500 grams of bread flour or all-purpose flour (bread flour gives a slightly chewier, more structured crumb — all-purpose gives a softer, more tender result — both are excellent)
- 7 grams of instant yeast (one standard packet — or 10 grams of active dry yeast)
- 1 and a half teaspoons of fine sea salt
- 1 teaspoon of sugar (feeds the yeast and helps the crust brown beautifully)
- 375 millilitres of warm water (about 40 degrees Celsius — warm to the touch but not hot enough to kill the yeast)
- 3 tablespoons of good quality extra virgin olive oil (mixed into the dough)
For the pan and topping:
- 4 tablespoons of good quality extra virgin olive oil (for the pan and for drizzling over the top — divided)
- 1 to 1 and a half teaspoons of flaky sea salt (for finishing — flaky salt is essential here, not fine salt)
Classic rosemary topping:
- 2 tablespoons of fresh rosemary leaves (picked from the stems)
- 4 to 6 cloves of garlic (thinly sliced)
- Flaky sea salt
For the garlic herb oil (highly recommended):
- 4 tablespoons of extra virgin olive oil
- 3 cloves of garlic (finely minced or grated)
- 1 tablespoon of fresh rosemary (finely chopped)
- Half a teaspoon of red pepper flakes (optional)
- A small pinch of salt
Step-by-Step Method
Step 1 — Make the Dough
In a large bowl, combine the bread flour, instant yeast, fine sea salt, and sugar. Whisk these dry ingredients together briefly to distribute everything evenly. Make a well in the centre of the dry ingredients.
Pour the warm water into the well and add the 3 tablespoons of olive oil. Using a rubber spatula or a wooden spoon, mix everything together until a shaggy, sticky dough forms and there are no dry flour pockets remaining. The dough will look rough, sticky, and quite wet — this is completely correct and exactly what you want. Do not be tempted to add more flour to make it more manageable. The stickiness is what creates the wonderful open, airy crumb in the finished bread.
If you are using active dry yeast rather than instant yeast, you need to activate it first. Combine the yeast with the warm water and sugar and let it sit for 5 to 10 minutes until it is foamy and bubbly before adding it to the flour. This confirms the yeast is alive and active.
Once the dough comes together into a rough, shaggy, sticky mass, you are going to do a series of folds rather than traditional kneading. This folding technique develops the gluten structure in the dough — building strength and structure — without requiring any strenuous kneading.
Step 2 — Fold the Dough
Cover the bowl with cling film or a clean damp kitchen towel and let the dough rest for 10 minutes. This rest period, called autolyse, allows the flour to fully absorb the water and makes the subsequent folding much easier.
After 10 minutes, perform the first set of folds. With the dough still in the bowl, reach under one side of the dough, stretch it upward gently until you feel resistance, and fold it over itself to the opposite side of the bowl. Rotate the bowl 90 degrees and repeat. Do this four times in total — stretching and folding from all four sides of the bowl. This is one set of folds. The dough will be very sticky and loose at this stage — that is normal.
Cover the bowl again and rest for another 15 minutes. Then perform a second set of folds in the same way. Cover and rest for 15 more minutes. Perform a third and final set of folds. After three sets of folds with rests in between, the dough should feel noticeably more structured, elastic, and smooth than when you started. It will still be sticky but it will have developed significant strength and will feel like it has body and life to it.
Step 3 — First Rise — Cold Fermentation in the Refrigerator
After the final fold, drizzle about a teaspoon of olive oil over the dough and use your hands to turn the dough gently in the oil so it is lightly coated on all sides. This prevents the surface from drying out in the refrigerator. Cover the bowl tightly with cling film.
Place the bowl in the refrigerator and let the dough ferment for at least 8 hours and ideally 18 to 24 hours. This long, cold fermentation is the step that develops the complex, slightly tangy, deeply satisfying flavour that makes great focaccia so special. The cold temperature slows the yeast activity dramatically, which means the flavour has time to develop slowly and fully rather than being rushed.
The most convenient approach is to make the dough in the evening and let it ferment in the fridge overnight. When you wake up in the morning, the dough will have roughly doubled in size, look bubbly and alive, and smell wonderfully yeasty and slightly tangy.
If you are short on time and cannot do the overnight fermentation, you can let the dough rise at room temperature for 1 to 2 hours until doubled in size. The focaccia will still be good but the flavour will be less complex and less interesting than the cold-fermented version. The overnight method is strongly recommended.
Step 4 — Prepare the Pan and Transfer the Dough
When you are ready to bake, remove the dough from the refrigerator. While the dough comes to room temperature, prepare your baking pan.
Use a 23 by 33 centimetre rectangular baking pan or a 30 centimetre round cake pan. Pour 2 tablespoons of the olive oil into the pan and use your hand or a pastry brush to coat the bottom and sides of the pan generously and evenly. The generous oiling of the pan is not optional — it is what creates the incredible crispy, golden bottom that is one of the signature characteristics of great focaccia. Be very generous here.
Gently scrape the cold dough out of the bowl and into the prepared, oiled pan. It will be very cold and quite stiff from the refrigerator — this is completely normal. Use your hands to gently coax the dough towards the edges of the pan without tearing it. At this stage the dough is likely to spring back and resist being stretched to fill the pan — do not force it. Just stretch it as far as it will comfortably go, then let it rest for 5 to 10 minutes to relax. After resting, it will stretch much more easily. Come back and stretch it again. Repeat this rest-and-stretch process until the dough fills the pan in a relatively even layer.
Step 5 — Second Rise at Room Temperature
Once the dough is in the pan, cover it loosely with oiled cling film or a clean damp towel and let it rise at room temperature for 1.5 to 2 hours. During this second rise at room temperature, the dough will puff up, become very bubbly and airy-looking, and fill the pan completely. You will see large bubbles forming under the surface of the dough — this is a very good sign and means the yeast is active and the dough is developing the air pockets that will become the open, airy crumb of the finished focaccia.
Do not rush this second rise. The dough needs the full time at room temperature to warm up from the cold refrigerator temperature and for the yeast to become active again. A dough that has not had enough second rise time will be dense and bready rather than light and pillowy.
While the dough is doing its second rise, preheat your oven to 230 degrees Celsius. Make sure the oven is fully preheated — this is essential. You want the oven at full temperature when the focaccia goes in so it bakes quickly and develops a golden, crispy exterior.
If you are making the garlic herb oil, combine the olive oil, minced garlic, fresh rosemary, red pepper flakes, and salt in a small bowl and let it infuse while the dough rises. The longer it infuses the more flavourful it becomes.
Step 6 — Dimple and Top the Dough
Once the dough has had its second rise and looks very puffy, airy, and bubbly, it is time to dimple. This is the most satisfying step in the whole process.
Drizzle the remaining 2 tablespoons of olive oil over the surface of the dough — or drizzle the garlic herb oil generously if you made it. Use your fingers to spread the oil gently all over the surface. Then, using all ten fingers, press straight down into the dough with firm, deliberate pressure, creating deep dimples all over the entire surface. Press deep enough that your fingertips nearly reach the bottom of the pan. The dough will deflate slightly and become dimpled all over — this is exactly what you want. Work methodically from one end of the pan to the other so the entire surface is covered with dimples.
Scatter the fresh rosemary leaves over the surface, pressing them very gently into the oil so they adhere. Add the thinly sliced garlic if using. Sprinkle the flaky sea salt generously and evenly over the entire surface — be generous with the salt, it is one of the primary flavours of the finished bread.
If you are adding any other toppings — olives, cherry tomatoes, caramelised onions, cheese — add them now, pressing them gently into the dough.
Step 7 — Bake the Focaccia
Place the pan in the fully preheated oven. Bake for 20 to 25 minutes until the focaccia is deeply golden brown on top, golden and crispy on the bottom, and sounds hollow when you tap it. The top should have a beautiful, uneven golden surface with slightly darker spots where the dimples have concentrated the olive oil and where the rosemary and garlic have been kissed by the heat.
Check the bottom of the focaccia by carefully lifting one edge with a spatula after about 20 minutes. The bottom should be deeply golden and crispy. If it needs more colour, leave it for another 3 to 5 minutes.
Remove the focaccia from the oven and immediately transfer it out of the pan onto a wire cooling rack. Do not leave it in the pan — the residual heat and steam from the pan will make the bottom soft and soggy. Place it on the wire rack and let it cool for at least 15 minutes before cutting.
As tempting as it is to cut into it immediately, giving the focaccia time to cool allows the crumb to set and the steam inside to distribute evenly. Cutting too soon compresses the airy crumb and can make it seem gummy. 15 minutes is genuinely the minimum — 30 minutes is even better.
Step 8 — Cut and Serve
Once rested, use a sharp bread knife or a large sharp chef’s knife to cut the focaccia into squares or rectangles. Serve warm or at room temperature.
Focaccia is wonderful served on its own, dipped in good olive oil and balsamic, served alongside soup or salad, used as the bread for sandwiches, or eaten simply with butter. However you serve it, it is going to be absolutely, completely extraordinary.
Helpful Cooking Tips for the Best Results
Use good olive oil and use a lot of it. Focaccia is not a bread for people who are shy about olive oil. The oil is fundamental to the flavour, the texture, the crispy bottom, and the beautiful golden colour of the finished bread. Use a genuinely good quality extra virgin olive oil and do not hold back.
Do the cold overnight fermentation. I cannot emphasise this enough. The difference between focaccia made with an overnight cold fermentation and focaccia made with a quick room temperature rise is extraordinary. The overnight version has a complexity, a depth of flavour, and a slightly tangy, addictive quality that the quick version simply cannot achieve. Plan ahead and do the overnight fermentation — it requires almost no extra effort since the dough looks after itself in the fridge.
Do not add more flour. The stickiness of the dough is correct and intentional. More flour will make the dough less sticky but it will also make the finished focaccia denser and less airy. Trust the recipe, use wet hands or oiled hands when handling the dough, and resist the urge to add flour.
Use flaky sea salt for the topping. Flaky sea salt has a completely different character from fine salt. The large, irregular crystals sit on the surface of the bread and dissolve slowly as you eat, providing bursts of salty flavour and a wonderful textural crunch that fine salt cannot provide. Maldon sea salt flakes or fleur de sel are both excellent choices.
Make sure the oven is fully preheated. Focaccia baked in an under-heated oven bakes slowly, becomes pale rather than golden, and does not develop the crispy bottom and sides that make focaccia so wonderful. Give the oven at least 20 to 30 minutes to reach full temperature before baking.
Cool on a wire rack immediately. Leaving focaccia in the metal pan after baking causes the bottom to steam and soften from the trapped heat. Transfer to a wire rack immediately so air can circulate around all sides and the bottom stays crispy.
Wet or oil your hands when handling the dough. The dough is sticky and will cling to dry hands. Keeping your hands lightly oiled or wet makes handling the dough significantly easier and prevents frustrating sticking.
Press the dimples deep and fearlessly. Many beginner bakers are too gentle with the dimpling step. Press deep — your fingertips should go all the way down to near the bottom of the pan. Shallow dimples smooth out during baking and the characteristic focaccia surface is lost. Be confident and press deep.
Common Mistakes to Avoid
Killing the yeast with water that is too hot. Yeast is a living organism and it dies when exposed to temperatures above about 50 degrees Celsius. Water that is too hot for the dough will kill the yeast and the dough will not rise at all. The water should feel comfortably warm to the touch — like a warm bath. If you are uncertain, use a thermometer and aim for 38 to 42 degrees Celsius.
Not letting the dough fully proof during the second rise. The second rise at room temperature is essential for developing the airy, open structure of the finished focaccia. A dough that goes into the oven before it has fully proofed will be dense and bready. The dough should look very puffy, airy, and filled with visible bubbles before you dimple and bake it.
Skipping the cold fermentation. While it is possible to make focaccia with a quick room temperature rise, the cold fermentation develops flavour compounds that cannot be created any other way. The overnight cold fermentation is what separates great focaccia from merely good focaccia. Plan ahead and do it.
Not being generous with the olive oil in the pan. The oil in the pan is what creates the golden, crispy bottom. A pan that is insufficiently oiled will give you a pale, soft bottom rather than the golden, slightly crunchy bottom that makes focaccia so wonderful. Pour the oil in and make sure the entire surface of the pan is generously coated.
Cutting the focaccia while it is too hot. Cutting freshly baked focaccia before it has had at least 15 minutes to cool compresses the beautiful airy crumb and the steam trapped inside makes the crumb seem gummy and underbaked. Give it time and the crumb will set into a beautifully open, light, airy structure.
Under-salting. Focaccia needs generous salt — both the fine salt in the dough and the flaky salt on top. Under-salted focaccia tastes flat and bland no matter how good the olive oil and other toppings are. Be generous with the salt at every stage.
Topping Ideas
One of the most wonderful things about focaccia is its endless versatility as a canvas for toppings. Here are some incredible options.
Classic rosemary and salt: Fresh rosemary, sliced garlic, flaky sea salt, and a very generous drizzle of olive oil. This is the most traditional and most beloved topping combination and it is absolutely perfect.
Cherry tomato and basil: Press halved cherry tomatoes cut-side down all over the surface of the dough before baking. The tomatoes blister and become slightly jammy in the oven, releasing their juices into the olive oil and creating incredibly flavourful pockets. Scatter fresh basil leaves on top after baking.
Caramelised onion and goat cheese: Spread a layer of slowly caramelised onions over the surface, crumble goat cheese over the top, and scatter fresh thyme leaves. The sweet onion and tangy goat cheese combination is extraordinary.
Olive and rosemary: Press a generous quantity of pitted Kalamata olives all over the dough, add rosemary, garlic, and flaky salt. The olives add a wonderful briny depth that pairs beautifully with the olive oil richness of the bread.
Potato and rosemary: Thinly slice a medium potato into paper-thin rounds using a mandoline or very sharp knife. Arrange the potato slices overlapping slightly all over the surface of the dough, drizzle with olive oil, scatter rosemary, and season with flaky salt. This is a classic Ligurian combination that is incredibly delicious.
Roasted garlic and Parmesan: Squeeze roasted garlic cloves from their skins and spread them over the surface of the dough. Scatter finely grated Parmesan over the top. The roasted garlic becomes sweet and nutty in the oven and the Parmesan creates a beautiful golden, slightly crispy topping.
Fig and gorgonzola: For a sweet-savoury focaccia that is perfect for entertaining, halve fresh figs and press them into the dough, crumble gorgonzola over the top, scatter walnuts, drizzle with honey, and add fresh thyme. This is an absolutely extraordinary combination.
Za’atar and olive oil: Mix za’atar — a Middle Eastern spice blend of dried herbs, sesame seeds, and sumac — with olive oil and brush it generously over the surface of the dough before baking. This creates a beautifully fragrant, slightly tangy, herby focaccia that is wonderful for mezze spreads and dipping.
What to Serve With Focaccia
Olive oil and balsamic vinegar for dipping is the simplest and most perfect way to enjoy freshly baked focaccia. Pour good olive oil into a shallow dish, drizzle dark, sweet balsamic over it, and use the focaccia to scoop up as much as possible.
Soups and stews — any of them — are wonderfully paired with focaccia. The thick, oil-rich bread is perfect for soaking up broth and mopping up every last drop from the bowl.
Charcuterie and cheese boards — a beautiful spread of cured meats, cheeses, olives, and preserved vegetables alongside slices of freshly baked focaccia is one of the most elegant and most satisfying ways to entertain.
Salads — particularly Italian-style salads or Mediterranean salads — are natural pairings for focaccia. Serve a simple arugula salad with shaved Parmesan and lemon dressing alongside freshly baked focaccia for a beautiful light lunch.
As a sandwich bread: Focaccia makes the most extraordinary sandwich bread. Split it horizontally, fill with cured meats, fresh mozzarella, roasted vegetables, and pesto for a sandwich that is genuinely spectacular.
With pasta: Serve focaccia alongside any pasta dish — it is particularly wonderful with arrabbiata, cacio e pepe, or any tomato-based pasta where the bread can be used to mop up sauce.
How to Store Focaccia
At room temperature: Focaccia is best eaten on the day it is baked — it is at its peak freshness and the bottom is at its crispiest. Store leftovers at room temperature in an airtight container or wrapped loosely in a clean kitchen towel for up to 2 days. Do not refrigerate focaccia as the fridge makes it dry and stale very quickly.
To refresh day-old focaccia: Place slices on a baking sheet and warm in the oven at 180 degrees Celsius for 5 to 8 minutes. This revives the crust and warms the crumb beautifully. A quick 20-second blast in the microwave also works for reheating but the oven gives much better results for the crust.
In the freezer: Focaccia freezes very well for up to 3 months. Slice it before freezing so you can thaw individual pieces as needed. Wrap slices tightly in cling film and then in a freezer bag. Thaw at room temperature for 30 minutes and then warm in the oven for 5 to 8 minutes to refresh.
Frequently Asked Questions
Can I make focaccia without a stand mixer?
Absolutely. This recipe is specifically designed to be made entirely by hand with no stand mixer required. The folding technique used in this recipe replaces traditional kneading and does not require any special equipment. A rubber spatula or wooden spoon for mixing, a large bowl, and your hands for folding are all you need. The dough is too sticky for kneading by hand anyway — the fold-and-rest method is the correct technique for this type of high-hydration dough.
Why is my focaccia dense and not airy?
Dense focaccia is almost always caused by one of three things. The yeast was killed by water that was too hot. The dough did not have enough time to rise properly — either the first rise was cut short or the second rise at room temperature was insufficient. Or the dough was too cold when it went into the oven — the dough needs to be properly risen and at room temperature before baking. Make sure your water is the right temperature, give the dough the full rising time it needs, and ensure the dough has proofed properly at room temperature before baking.
Can I use active dry yeast instead of instant yeast?
Yes, but with one important adjustment. Active dry yeast needs to be activated in warm water before being added to the flour, whereas instant yeast can be added directly to the dry ingredients. To use active dry yeast, combine it with the warm water and sugar from the recipe and let it sit for 5 to 10 minutes until it is foamy and bubbly. Then add this activated yeast mixture to the flour along with the olive oil. Use 10 grams of active dry yeast in place of 7 grams of instant yeast.
Can I make focaccia without the overnight cold fermentation?
Yes, but the flavour will be noticeably less complex. For a same-day focaccia, after the folding step let the dough rise at room temperature in a warm spot for 1 to 1.5 hours until doubled in size. Then transfer to the oiled pan and let it proof at room temperature for another 45 minutes to 1 hour before dimpling and baking. The result will be a pleasant, soft focaccia but it will lack the slightly tangy, complex flavour depth of the overnight version.
My focaccia came out too thick and bready. What went wrong?
Focaccia that is too thick is usually the result of too much flour relative to water — perhaps extra flour was added during mixing — or the dough was not stretched thin enough in the pan. Make sure you are using the exact flour measurement in the recipe and resist adding extra flour. When stretching the dough in the pan, be patient with the rest-and-stretch method until the dough fills the pan in a relatively thin, even layer. The thickness of the dough in the pan before the second rise should be about 2 to 3 centimetres — not much more.
Conclusion
Homemade focaccia is one of the most rewarding things you can make in your kitchen. Not just because the result is so extraordinary — though it absolutely is — but because the process itself is so deeply satisfying. Watching the dough develop strength and structure through the folds. Seeing it puff and bubble during the overnight fermentation. Pressing those deep, satisfying dimples into the pillowy, gas-filled dough just before baking. Pulling the golden, fragrant, olive-oil-glistening focaccia from the oven and filling your whole house with the most incredible baking bread aroma. And then that first bite — the slight crunch of the golden exterior giving way to the impossibly soft, airy, olive-oil-rich interior — is one of the greatest simple pleasures in all of cooking.
What makes this focaccia recipe special is the commitment to the techniques that genuinely make a difference. The cold overnight fermentation that builds real flavour. The generous olive oil that creates the golden, crispy, irresistible exterior. The high oven temperature that ensures beautiful colour and crispiness. The flaky sea salt that provides those wonderful bursts of flavour on the surface. And the patience to let the dough cool properly before cutting — so you can experience the full beauty of the open, airy crumb at its very best.
Whether you make it plain with just rosemary and salt for your first attempt, or go all out with cherry tomatoes, roasted garlic, and caramelised onions, this focaccia is going to be one of the most impressive and most satisfying things you have ever baked. Make it on a Friday evening to enjoy all weekend. Make it to bring to a dinner party. Make it to serve alongside a big pot of soup on a cold evening. Make it just because your home deserves to smell that good. Happy baking!
