You just reminded me to

I've got the perfect bread for this. Vietnamese Bánh Mì Baguette https://pantry.bakinggreatbread.com/recipes/vietnamese-banh-mi-baguette?variant=yeasted

I’d like to see that

@Paul Sirvinskas without question, especially if you want to return a little crunch or crispness

Day-Old Focaccia? Don’t Sleep On It. So your focaccia from yesterday is sitting on the counter. It’s a little limp. Lost that crunch. You’re thinking it’s past its prime. Not even close. Here’s what I did this morning. Cut it in half horizontally, leave it together so you don’t have to handle it when it’s hot. Little butter on the top. Drop it in a preheated air fryer for about three minutes. That’s it. It comes back crispy like it just came out of the oven. That brine crust crackles again. The inside stays soft. If you don’t have an air fryer, a 350°F oven for a few minutes does the same thing. Then I loaded mine up. Bacon, scrambled eggs, cheese, and a little grape jelly because I know what I’m doing. Don’t let day-old focaccia go to waste. It might actually be better as a breakfast sandwich than it was as a side dish.