Last night around 8:30 pm I got this sudden urge to make my husband some homemade focaccia for his mid-night snack. He had no luck buying bread at the supermarket earlier because he arrived close to closing time and I thought the three rolls that he did bring home just wouldn’t do. So I got out my metal bowls and measuring cups and I found this recipe which promised to be easy and simple which it was. Once I got passed my two failed attempts at proofing the yeast (turned out the packets were close to their use by date), in less then and hour and half the dough rose up into a pillowy mass that I then tipped into a metal tray. I then dimpled it with my fingertips and sprinkled it with sea-salt and rosemary and baked it for 30 mins. My husband, as he bit into a slice topped with fresh mozzarella, only shook his head in disbelief and said, ‘Even better than in Bari’, which is indeed a compliment. Bari is where he first fell in love with this iconic street food. Next time I’m going to top it just like they do in Bari with crushed tomatoes and green olives as seen in this video and as is traditional in the southern part of Italy.