I just pulled this out of the oven and I’m standing here staring at it. That crust looks like rock candy. Salt crystals everywhere. It crackles when you press on it. The inside is still soft and pillowy and the whole kitchen smells like rosemary and olive oil. This is what the brine does. This right here. Saturday we’re making this together. Same recipe. I’ll walk you through every step. 📖 https://pantry.bakinggreatbread.com/recipes/ligurian-style-focaccia​​​​​​​​​​​​​​​​