Focaccia

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It’s important to recognize that baking is part of being a chef. This is absolutely unavoidable. However, I feel that the best chefs take this challenge head on and attack what’s outside of their comfort zones. Being able to approach the things you are bad at head on helps confidence and creative freedom. Anyway, to the bread. FOCACCIA!! Fun, simple, easy to make! The first time I made this bread was in culinary school. This bread requires yeast, water, salt (lots of it), herbs, and time! The most enjoyable part about this bread is that it doesn’t require an extensive knowledge into bread baking and can help push people to start making their own bread. That is, if the pandemic didn’t already do that.

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