So here it is. The first post.

I can't tell you how long I've been trying to write it.

It's been more than 6 years since my last blog post. Everything has changed and yet, so much has stayed the same. I'm the same girl I've always been - albeit somewhat older, but with some cool new skills: Mom. Wife. Entrepreneur. Aspiring viticulturist. Creator of habitats for orphaned snails.

I wanted to start a new blog, but was still kind of attached to to the old one. What can I say, I'm hopelessly nostalgic. It started out so exciting (for me anyway) and then closed on a cliffhanger...like a new series you were just getting into that went off on an indefinite hiatus, leaving you hanging and wondering what happened next. I've been meaning to get back to writing for years. I mean hell, marriage and motherhood are two of the most universal inspirations for new bloggers and whilst I wrote hundreds of posts in my head, none of them ever made it out. Selfishly, I've been enjoying this quiet, private time...finger-painting, going on nature walks, playing in the park, and watching my little snuggle bugs grow into amazingly funny, talented, curious little humans. But alas, now it's time for us all to grow up and find our way in the world.

It felt weird to just pick up where I left off, but equally strange to fast forward 6 years later or try to repurpose what's already been said/done for the sake of context and continuity. So I settled on a new blog with the same name. Because friends, focaccia.

Focaccia is an Italian girl's tabula rasa. The proverbial blank slate. A clean canvas on which to leave the impressions of your current mood.

It's a perennial favorite that anchors seasonal ebbs and flows, providing myriad opportunities for perpetual reinvention with the comfort of familiar undertones resting reliably just below the surface. As we used to say in Thailand: Same-same, but different.

It's also the perfect start to just about anything - aperitivi, Sunday dinner, an impromtu barbeque, ...and, of course, this blog.

. . .

RECIPE

BASIC FOCACCIA

I've spent the better part of my life being incredibly intimidated by the chemistry of baking yeasted bread or any bread-like thing. Things that rise have always struck me as magical and sophisticated. Though I honestly couldn't tell you why.

I've since learned that homemade focaccia is one of the easiest and most unduly impressive things one can make. So much so that it has become one of my top five "what-can-I-bring?" things. It is also likely to be one of the first culinary chores I delegate to my children.

As such, you'll probably see various versions of it pop up here over time. For now, I'll leave you with this basic recipe and carte blanche to let your imagination run amok. After all, that's my plan here.

Even if you aren't feeling inspired, make it anyway. The plain version is still divine in its own simplicity and makes an excellent substitute for store-bought bread to seriously level up your sandwich game.

• 2 teaspoons rapid-rising dry yeast (or one small packet)

• 1 cup warm water

• 2 tablespoons sugar

• 3 1/2 to 4 cups flour (I usually use 3-1/2ish, plus more for dusting)

• 1 tablespoon sea salt

• 1/4 cup olive oil

Basic Toppings

• 2 tablespoons olive oil (or whatever it takes to cover the surface)

• 1/4 cup shredded Parmesan

• 1 tablespoon coarse salt

• Freshly ground black pepper

• 2 tablespoons fresh rosemary

In the bowl of a standing mixer fitted with a dough hook (this one legit changed my life), proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary. Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp tea towel and let rise on the stovetop or other warm place until doubled in size, about 45 minutes. Coat a sheet pan with a little olive oil and a dust of flour (unless you're using parchment paper or a Silpat). Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Try not to roll the ends out thinner than the middle or you'll end up with crispy ends and a semi-raw middle. Lay the flattened dough on the pan and cover with plastic wrap or the same tea towel. Let it rest for 15 minutes and preheat your oven to 400 degrees F. This is a good time to prepare any other toppings you're planning to use. When you're ready to bake, uncover the dough and pinch it with your fingertips to create a random pattern of dimples. For added aesthetics, poke around the dough with a fork to make those nice little holes. Brush the surface with more olive oil - be generous and let pool in the dimples you've made! Then add your toppings. A super basic go-to is just a sprinkling of grated cheese, salt, pepper, and rosemary.

Bake on the bottom rack for 15 minutes - checking every few minutes after 10 to make sure it's not getting too hard. When it starts to turn a nice golden brown, it's done. Buon appetito!

PS - if you decide to give it a try, drop me a comment and let me know how it goes, what you'd change, and what fun toppings you experimented with!