I didn’t mean to get so carried away making focaccia over the last few months, but don’t I always say that? As if I forget how easily I get consumed with a very specific idea for what a recipe should be and cannot let it go, even when it’s past time to move on. As if it was someone else who made blueberry muffins 25 times one summer until she found what she was looking for. Thus, perhaps I shouldn’t be surprised but I still am: I’ve made an obscene amount of focaccia this spring and summer trying to find the recipe I’ll want to use forever. Here are five things I learned along the way:

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