This is my go-to same-day focaccia. It’s the one I make when I want focaccia today , not tomorrow, and I don’t feel like planning my life around an overnight dough. It’s a straight dough. Nothing fancy. No long ferment. But it still gives you what focaccia should have: a soft, airy interior, crisp golden edges, and an oily, dimpled top that actually holds onto toppings instead of letting them slide off. The key isn’t special ingredients. It’s how you handle the dough and, mor

If you grew up in Newfoundland, you don’t really need an explanation for toutons. You just know what they are. If you didn’t, they probably sound strange at first. Fried bread dough for breakfast? It doesn’t exactly scream modern food trends. But toutons have been around forever, and there’s a reason for that. At their core, toutons are simple. They’re made from leftover bread dough, fried slowly in a pan until golden on the outside and soft and chewy in the middle. Nothing f

My mom made this bread every week. And if she didn’t, my grandma did. We called her Mudder. She always had dough on the go. Bread wasn’t a special occasion thing. It was just part of life. And even now, every time I bake it, something about the smell, the feel of the dough, the first slice toasted with butter… it brings me straight back home. This Isn’t Fancy Bread. That’s the Point. If you’re expecting something artisanal or trendy, this isn’t it. There’s no scoring, no stea

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