I had a dough still in the fridge that was now six days old so needed to get it baked.

It is going to be hot here today so I wanted to get baking done early so rather than bake a few baguettes, I baked two focaccia.

Both topped with cherry tomatoes, Kalamata olives and rosemary sprigs. Drizzled with garlic infused olive oil.

I’m working today so dinner is going to be something simple like a antipasto platter served with the focaccia.

I made an egg salad sandwich for Moe’s breakfast on focaccia.