A STUNNING SPRING FOCACCIA....
an easy win
I’m back with a second post this week because, well, beautiful things need shared.
A few nights ago I had a dream that I had to shape and bake 800 homemade, miniature Ritz-style crackers for a high-profile event, with those buttery ridged edges and perfectly placed, iconic dots. It was right after I threw the first big birthday party we’ve hosted in over two years—and the first ever big party for my son.
It was a stress dream, I suspect. It’s funny how we make something simple really important to us, when it’s really important to someone we love.
The birthday party went off without a hitch (he’s keeps telling me that it was the best birthday ever—a win!), but truth be told I’m glad it’s over. Parties for twenty new-to-us kids (new school this year) and their parents are a lot of work.
As I close out this week, I need an easy win. Something beautiful, easy, delicious.
Focaccia always does the trick. You could call this one a Spring Onion Pie, or A Blonde Grandma Pie, or Wild Onion Focaccia (if you use wild onions or ramps—coming soon!)—it works the same with any name.
I’ve given you a recipe using prepared pizza dough or focaccia dough. You can find my basic recipe here (scroll all the way down) or here—either will work. But since most of us can get a pretty decent prepared pizza dough from a local market, pizza maker or grocery store, give yourself the easy win if you need it (*one note: make sure a fully defrosted, prepared dough sits on the counter until completely room temperature, airy and bubbly, well before you begin).
Happy weekend, ya’ll.
I know, two newsletters in one week—this won’t be the norm, but in honor of the new folks around here (thanks to Substack’s Discovery page), I promised you all 20% off an annual membership this week, and wanted to give you one more chance. Thank you as always for supporting me and my work!!
Keep reading with a 7-day free trial
Subscribe to EDIBLE LIVING by Sarah Copeland to keep reading this post and get 7 days of free access to the full post archives.