tried making focaccia for the first time and honestly? it looks like a crime scene. the dough fought back, the olive oil went everywhere, and i'm pretty sure i just invented a new texture category called 'bread adjacent'. still gonna eat it though
tried making focaccia for the first time and honestly? it looks like a crime scene. the dough fought back, the olive oil went everywhere, and i'm pretty sure i just invented a new texture category called 'bread adjacent'. still gonna eat it though