Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 23 of 457 is Focaccia — and it reminded me why I love baking bread in the first place.
There’s something about bread dough. The way it rises, the way it stretches between your fingers, the way it makes the whole house smell like someone’s coming over. Even when no one is.
I split the batch into two pans this time, just to play:
🌿 One got the classic treatment; a drizzle of olive oil, fresh rosemary from my porch pot, and flaky sea salt. It baked up tall and golden with a pillowy middle and a crisp, crackling edge.
🥪 The second pan, I pressed thinner. I have sandwich plans and this bread is holding up beautifully for layering bacon, lettuce, and tomato.
The best part? There’s no bad piece.
Corner, edge, center; every bite is its own kind of perfect.
A Few Notes from My Kitchen:
- I placed the dough in the oven to rise; not turned on just a warm spot away from the AC. It doubled beautifully in an hour.
- I used fresh rosemary; fragrant, earthy, and just the right amount of crisp once baked.
- The leftovers? Still amazing. The bread is holding up well for snacking, sandwiches, and maybe a little late-night dipping in olive oil.
Verdict: ⭐⭐⭐⭐ = Loved it
Clear winner. Clean plates, happy hearts, and I might text someone the recipe.
This is the kind of bread that turns an ordinary afternoon into something memorable. Not flashy. Just quietly, wonderfully good.
434 recipes to go
Gracefully yours,
Meal & Grace 
One response to “The Jeanie Jo & Joanna Project Recipe 23 of 457: Focaccia”
[…] started with the focaccia I baked earlier in the week (Recipe 23), sliced and toasted on the skillet just until golden at the […]
LikeLike