Focaccia is the most forgiving bread we bake, and it's still the one people talk themselves out of. Too wet, too oily, "I'll ruin it." You won't. This dough wants to be handled loose, and that's exactly why it's the perfect Saturday bake. Here's the thing about focaccia: the magic isn't in the mixing, it's in the waiting and the dimpling. A slack, well-hydrated dough, a long rest, and good olive oil do most of the work for you. Your job is to stay out of its way. Before tomorrow, get three things lined up: Good olive oil. Not the fancy finishing bottle you're saving, but not the cheapest one either. You'll use more than you think, and it matters. A pan you trust. A quarter sheet, a 9x13, or a cast iron skillet all work. Whatever you've got with sides. Flaky salt if you have it. That final pinch on top is the difference between "nice" and "I can't stop eating this." If you want to prep the dough tonight for an overnight rise, drop a comment and I'll walk you through the timing. Otherwise, meet me here tomorrow and we'll build it together, step by step. Who's in for focaccia? Tell me what pan you're using so I can help you plan your bake. Yeasted: https://recipepantry.app/recipes/summer-garden-focaccia Sourdough: https://recipepantry.app/recipes/sourdough-summer-garden-focaccia Perfection is not required. Progress is. — Henry⭐🔥 One sheets are below⬇️

Krusty, our digital concierge on the recipe pantry, told one of you to use 100 mL. When the recipe said 50. That one stung, because you’re trusting him with your hands covered in dough. So we tore him open and rebuilt him from the inside out. Here’s what’s different the next time you hit “Bake With Me” in the Recipe Pantry: www.recipepantry.app 🥖 He reads the actual recipe card now. Every amount he gives you comes straight from the recipe data, and a built-in fact-checker verifies his answers against the card before you ever see them. If the recipe says 50, he says 50. ⚖️ He knows your batch size. Scale a recipe to 2× and Krusty answers in 2× amounts. Ask and he’ll give you the original too. 📍 He remembers where you are. Tell him “I’m on step 4” and he stays there. No more “ready to start?” after you’ve been at it for an hour. Refresh the page mid-bake and he picks up right where you left off. 🎙️ Voice mode works like a real conversation. Interrupt him mid-sentence with a new question and he stops talking and answers it. Phone across the counter, hands in the dough, keep talking. 👀 He points now. Chat moved to a side panel so the recipe stays in front of you, and when he mentions a step, the page scrolls there and highlights it. And when a recipe doesn’t cover something? He tells you it doesn’t, instead of inventing a number. General baking advice gets labeled as general baking advice. Put him to work on your next bake. And if you ever catch him saying anything that doesn’t match the card, tell me. A member catching that 100 mL slip is exactly how he got this upgrade. www.recipepantry.app Perfection is not required. Progress is. Now that includes Krusty. 🍞 ~Henry⭐️🔥

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.