08/10/2026
It’s a very rare occurrence that I come home from the marker with ANY focaccia, so when I just happened to have 2 rosemary focaccia left, I saw it as the gift that it was.
We had some leftover bucatini with fresh tomatoes sauce with our own sweet tomatoes, garlic and basil so we already had a theme. When Matt asked what I wanted to do for dinner, I already had a plan hatching.
We had our pasta, some grilled skirt steak with Italian chimichurri (capers, sun dried tomatoes, it’s incredible, trust me!), wild arugula and lemon salad, and grilled Italian sausage from Matt’s market bestie, Golden Goose . Then I made some focaccia ‘pizza.’ I sliced them through, coated with some EVOO and grilled one side high, then topped them with homemade pesto, fresh mozzarella and either our own fresh tomatoes or prosciutto and wild arugula and a drizzle of olive oil. I finished them racked high on the grill. They were everything I wanted; caramelized from all the olive oil. crispy. crunchy, yet soft and gooey.
I often come home from the market, much like an overstimulated toddler. I’ve been up since 3, I usually haven’t eaten lunch (except for a Ria’s Sweet Treats maple pecan cookie and some berries from Daves Natural Garden ) and by the time I put everything away, do the dishes and sweep my floors (cause I’ve learned it’s not worth leaving it to tomorrow), I have the emotional intelligence of a slug. However, Matt and I find we make some of the best meals when we have no plan, yet commit to cooking. Sometimes it’s a hodgepodge. Sometimes it’s cohesive. But it’s always amazing and always extra good when it’s fresh, local, and made with love (or delirious energy, who’s to say?).
Either way I’m currently making the transition to slumberland but just a reminder that focaccia is versatile or whatever. Good nights y’all 🥱
