For those of you already in the course, you have Pro. This is for the baker standing next to you who is not in yet but keeps asking how you price your loaves. Send them here. Recipe Pantry Pro is available on its own now for a one time $97. Scaling, cost and profit math, and production timelines built into every recipe. And there is a free working recipe on the page, my Foolproof Sourdough Loaf, so anyone can see what the tool does before they buy. Share it with someone who needs it: https://recipe-pantry-pro.vercel.app https://youtu.be/BQOh0NjfWrw

Morning, everybody. Today we’re baking focaccia, and we’re doing it two ways so nobody sits this one out. If you keep a starter alive, there’s a path for you. If you don’t, there’s a path for you too. Same bread, two roads, and neither one is the lesser version. Here’s how the day works. The yeasted path (bake today). This is your same-day bake. Mix this morning, let it rise while you go about your Saturday, dimple it, oil it, bake this afternoon. Warm focaccia on the table by dinner. If you’ve never made focaccia before, start here. It’s the most forgiving loaf you’ll ever pull out of an oven. The sourdough path (start today, bake tomorrow). Focaccia with a levain is an overnight bread. Mix it today, let it bulk slow, cold-proof it in the pan overnight, and bake tomorrow morning. If you fed your starter last night and it’s ready to go, you can run it on a longer same-day schedule, but don’t rush it. The tang and the open crumb come from the wait. Two things that decide whether your focaccia is good or just fine, no matter which path you take: More oil than feels reasonable. In the pan and on top. Focaccia fries a little on its bottom. That’s the point. Bake it darker than feels comfortable. Pale focaccia is underbaked focaccia. Push the color. Now the part that makes it a bake-along. Post in this thread as you go. Show me your dough after the first rise. Show me the dimples before it bakes. Show me the crumb when you tear into it. If something looks off, post it and ask. Somebody here has hit the same wall and climbed over it, and that’s the whole reason we bake together on Saturdays. Recipe’s here so you’re not guessing: Free Recipe Pantry, focaccia recipe: https://recipepantry.app/recipes/summer-garden-focaccia https://recipepantry.app/recipes/sourdough-summer-garden-focaccia Hunter Members, the market version with the scale slider and cost math lives in Recipe Pantry Pro: https://from-oven-to-market.lovable.app/pro

Look at what summer's handing us right now. Tomatoes coming in. Peppers, herbs, onions, whatever's crowding your counter or your garden. This week we turn all of it into bread. This Saturday's bake is Summer Garden Focaccia, and it might be the most fun we've had in the pan all year. You're going to decorate this one like a garden. Flowers built from peppers and onion. Stems from chives and asparagus. Tomatoes and olives for color. A wildflower meadow, a summer sunset, your kid's name across the top, whatever you dream up. No two loaves in this kitchen will look alike, and that's the whole point. We're running it two ways, so there's a lane for everybody: Yeasted, beginner-friendly. One bowl, no mixer, no starter. Mix Friday night, rest cold overnight, decorate and bake Saturday. If you're newer to bread, this is your week. pantry.bakinggreatbread.com/recipes/summer-garden-focaccia Sourdough, intermediate. For the starter crowd who wants the tang and the big, wild bubbles. Build your levain Friday, cold ferment overnight, bake Saturday. Sandy, Colleen, this one's calling your name. pantry.bakinggreatbread.com/recipes/sourdough-summer-garden-focaccia Both recipes have all four decorating tutorials built in, so you've got real guidance, not just "arrange some veggies." And they link to each other in the Pantry, so pick your lane or peek at both. Here's the rhythm: Friday, get your dough going (sourdough folks, feed that starter first). Saturday morning, decorate and bake together. Doors open 8:00 AM ET Saturday and we bake all day. There's one trick that decides whether your garden comes out beautiful or burnt, and I'll walk you through it all week leading up to Saturday. Stay close. So tell me: yeasted or sourdough, and what's in your garden or fridge right now that's going on top? Drop it below. Let's start planning our gardens.