Sable Monroe

I almost threw the dough out.

The yeast wasn’t doing what it was supposed to do. It barely rose, and I was looking at it like… yeah, this isn’t going to work.

But I didn’t want to waste it.

So instead of forcing it to be something it wasn’t, I changed the plan.

I flattened it out, added some oil, seasoning, and turned it into focaccia.

And somehow… it worked.

Crispy on the outside. Soft on the inside. Something my house actually enjoyed.

It made me think about how quick we are to label things as “failed” just because they don’t rise the way we expected them to.

Not everything is meant to rise the same way.

Some things just need a different form.

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Accidental Focaccia (aka when your yeast gives up but you don’t):

• Dough that didn’t rise properly
• Olive oil
• Salt
• Seasoning (whatever you have—herbs, garlic, etc.)

Flatten the dough onto a pan, drizzle oil, season it, let it rest a bit if you can, then bake at 425°F until golden.

No perfection. No waste. Just work with what you have.