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    Home » Breads

    Thin and Crispy No Fuss Ligurian Focaccia

    4.89 from 17 votes
    Published by Rebecca Eisenberg ⁠— August 25, 2019 (updated March 14, 2023) — 19 Comments

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    Thin and crispy ligurian focaccia

    Speed and flavor combine Wonder Twins-style in this version of thin and crispy Ligurian focaccia bread that you can whip out of the oven 2 hours after you first think about making it.

    a bunch of strips of ligurian focaccia piled on a small serving tray.

    Focaccia is one of my favorite bread types of all time. And Ligurian focaccia, with its unique saltwater brine (!!!) and thin, crispy texture, is one of my favorite easy snacking breads. Perfect for slicing into slabs or breadsticks for dipping in my best tomato and herb olive oil bread dip!

    It's also a great recipe for beginner bakers, as there's no complicated kneading or shaping required! And if you end up with leftover focaccia, you can always turn it into these crunchy homemade focaccia croutons!

    About This Recipe

    When I first got into bread making, I mostly used King Arthur Baking Company's trusty "No-Fuss Focaccia" recipe. It's an exceptional beginner focaccia recipe. Anything with a long rise time can feel super intimidating to a beginner, and a lot of focaccia recipes require a long overnight rise.

    No-Fuss Focaccia recipe is so quick and easy that I once whipped one up at 8 p.m. on a weeknight, when Jimmy suddenly remembered that he had promised to contribute to a teacher's meeting the following morning.

    So I didn't think I needed another focaccia recipe in my life. But then...oh, but then.

    UPDATE 12/2021 — Hi, it's present day Rebecca here to laugh at past Rebecca for thinking I didn't need another focaccia recipe in my life. I have since published several more focaccia recipes including a thick overnight focaccia recipe, a cheesy onion and pepper focaccia recipe, and a small batch mini focaccia recipe that uses just one cup of flour.

    Enter Salt, Fat, Acid, Heat on Netflix. In the "Fat" episode, host and chef Samin Nosrat visits Liguria, Italy and learns how to make a gorgeous, perfectly golden brown dimpled Ligurian Focaccia, a regional variation of the Italian bread.

    I have never drooled so hard at a TV show. The secret to this unique thin-and-crispy Ligurian focaccia was a long, slow rise, and a saltwater brine poured over the dough during its final rise. I gave it a try and fell in love with that focaccia too.

    close up of thin strips of focaccia bread.

    Where King Arthur's No-Fuss Focaccia is fast and produces a thick, plush focaccia baked in a deep rectangular 9x13" baking dish, Ligurian focaccia requires a long overnight rise and is stretched thinner and dimpled on an 18x13" metal baking sheet.

    Both are relatively simple versions of focaccia bread, and there are reasons to use either one — depending on how much time you have, what kind of pan you want to use, how much bread you want to make, or what techniques you want to try.

    Introducing No Fuss Ligurian Focaccia

    As much as I loved the more intense flavor and thin and crispy texture of Ligurian focaccia and the ease and speed of King Arthur's thick, fluffy no-fuss focaccia, I couldn't help but want the best of both worlds.

    I wanted to take the things I love about each recipe and combine them, Wonder Twins-style, into a new super-powered focaccia bread.

    So that's what I did.

    a sheet pan of ligurian focaccia after baking.

    I took the speediness of the No-Fuss Focaccia and combined it with the thin, crispy texture and saltwater brine of Ligurian Focaccia to create a focaccia that's somewhere between the two, flavor wise.

    The best part? It clocks in at just around 2 hours start to finish. And it's SO easy to make.

    four pices of ligurian focaccia stacked on top of each other.

    Ingredient Notes

    Here are all the ingredients you'll need to make this speedy Ligurian focaccia. See recipe card (at the end of the blog post) for ingredient quantities.

    all of the ingredients for focaccia measured out and labeled.
    • Flour: Regular all purpose flour is just fine here! You could also use bread flour for a slightly chewier texture.
    • Salt: I use Diamond Crystal Kosher Salt which half as salty as other brands. If measuring by weight, it doesn't matter what brand of salt you use. But if you're measuring by volume and using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half.
    • Water: Warm water. Not cold, not lukewarm, but not hot hot either. You're aiming for around 90F.
    • Yeast: Instant yeast, also sometimes called "rapid rise" or "bread machine" yeast.
    • Olive Oil: Any olive oil you like will work but having tried several varieties in my test baking, I recommend sticking with a mild flavored variety. Olive oils with too robust a flavor is overpowering and leaves a bitter aftertaste.
    • Honey: Honey provides the sugars necessary for the yeast to eat and for the dough to brown. It's a fairly small amount so while I do recommend using honey from a reputable company, you're not really going to taste the honey here.
    • Non-Stick Spray: This will help the dough release from the pan.
    • Flaky Salt: For finishing! I love Maldon's Flaky Sea Salt, but you do you.

    How to Make Ligurian Focaccia - Fast!

    As far as bread recipes go, you'd be hard pressed to find anything that comes together faster than this.

    Measure all the ingredients directly into the mixer bowl using a kitchen scale, and beat them together on medium speed with the paddle attachment for 60 seconds. That's it! That's the whole thing!

    You'll also want to make your saltwater brine and set it aside for later. Even though you don't need to use it for over an hour, this will help ensure the salt has time to fully dissolve.

    the wet ingredients pooling in the center of the dry ingredients in a mixer bowl.

    Mix the dry ingredients together, then make a well in the center. Pour in the warm water, olive oil, and honey.

    Focaccia dough in the bowl of a stand mixer. It is loose and wet without much structure. A hand removes the paddle beater from the bowl.

    Focaccia dough is loose by design — you're looking for something very sticky but also easy to scrape off the paddle with a bowl scraper.

    Pro-Tip: Start the mixer on low, gradually increasing the speed as the water absorbs into the flour. This will happen fairly quickly, about 20 seconds. Once you're not at risk of flour clouds spraying everywhere, bump the speed to medium. Start the 60 second timer once it reaches medium speed.

    Set the dough aside for a moment while you double grease an 18x13" sheet pan. Spray it with non-stick spray, then drizzle a tablespoon of olive oil across the surface.

    This is a tip straight from the original No-Fuss Focaccia recipe — the non-stick spray prevents sticking. But the added olive oil makes the bottom of the focaccia extra crispy.

    Use a plastic bowl scraper to scrape the sticky dough out of the bowl and into the center of the sheet pan.

    A batch of focaccia dough sits in the middle of a sheet pan. It hasn't been stretched at all yet.

    When you first scrape the dough into your sheet pan, you might start to worry you haven't made enough dough or that something has gone horribly wrong.

    Have no fear! This is normal.

    The dough is going to rest for another hour at this point, during which it has plenty of time to relax into the pan.

    An overhead shot of focaccia dough in a sheet pan. The dough has been loosely flattened and stretched. It doesn't quite reach the edges of the pan.

    Coat your fingers in a bit of oil and gently push, prod, and stretch the dough out, just to encourage it to continue moving in the same direction as it rises.

    You aren't trying to get it to fill the pan, and you're not dimpling it yet, just running flat, closed fingertips over the surface to loosely stretch it.

    Cover the pan with plastic wrap and let it rest for an hour. This resting period gives the gluten network time to develop as it and relaxed into the pan.

    When you come back at the end of the hour, the dough should be a little bit puffy and have filled out the pan a bit more.

    It may not reach all the way into the edges, that's just fine.

    focaccia dough in a sheet pan covered in plastic wrap.

    Drizzle a little more olive oil over the top of the dough, coat your fingers in even more olive oil, and then pressthe pads of your fingers into the dough, spreading them out when they hit the pan.

    If there are any thin spots in the dough or corners the dough hasn't reached yet, dimpling is the time to forcefully push the dough into those areas.

    An animated gif showing a focaccia dough stretched to fill a sheet tray. Two hands start at the bottom pressing the pads of all 8 fingers into the dough 6 times bottom to top.
    an animated gif of a fully stretched and dimpled focaccia with two hands pressing the dough into the top corners of a sheet tray to make sure the dough takes up the full sheet tray.

    Pinch it together to patch thin spots, and push it outwards into the corners of the pan if it hasn't gotten to them yet. Don't worry if the dough tears a little, it will be just fine.

    The Saltwater Brine

    Once the dough is suitably dimpled, you guessed it, drizzle with more olive oil. Then pour the saltwater brine evenly over the dough.

    The oil will rise to the top, if you need to tilt the pan at all to try to get an even dispersement of oil across the dimples, go for it.

    What does the saltwater brine do for a Ligurian focaccia?

    "In the case of the Ligurian focaccia, the brine acts as a protective layer for the top of the focaccia, limiting its browning potential in the first part of cooking. Once all the water has evaporated, only the oil is left, and browning takes place - in some cases, the focaccia won’t brown at all in certain areas; the bread is almost poached in a salt water. SO. GOOD."

    Nicola Lamb, Kitchen Projects #85 Ligurian Focaccia
    stirring saltwater in a small glass bowl.
    close up side angle of oil floating on top of the saltwater brine on the focaccia's surface.

    For the final thirty minute rise, cover the dough and let it rest on top of or near your preheating oven. Moving the pan to a very warm spot for this final rise encourages the yeast to get to work. This will help the dough rise as much as possible before it bakes.

    Don't poke or handle the dough once the brine goes on — it's quite a bit of water and you don't want it to begin dissolving the flour and breaking up the starches in the in the dough.

    At the end of the final rise, the foccacia will be noticeably puffy and the dimples will have closed slightly. The dough may be barely reaching the top edge of the sheet pan, but won't have risen above it.

    Traditionally Ligurian focaccia has deeply dimpled fingertip-sized pockets across the surface of the dough even after baking. In this version, the dimples will close up into deliciously salty fissures running through the bread.

    a ligurian focaccia after its final rise. it has filled out the pan and the dimples have pinched shut slightly.

    Adding Toppings (Optional)

    In addition to the saltwater brine, I do recommend a generous sprinkle of flaky sea salt right before baking. The saltwater brine adds flavor but isn't overly salty.

    Sprinkle the flaky salt on top until right before you put the focaccia in the oven so the salt holds its crystal shape and doesn't dissolve into the already salty brine.

    You can also get pretty creative with your Ligurian focaccia toppings! With it's flat texture, this is a great focaccia for making focaccia gardens, and focaccia artwork.

    If you're topping the focaccia with anything heavy or dense like cherry tomatoes, garlic cloves, onions, olives, or peppers, you'll want to place them during the dimpling and brining stage, before the final rise. This way the dough will rise around them and hold them in place as they bake.

    thinly sliced focaccia on a cooling rack. some slices are piled on a white rectangular serving dish.

    Baking

    To get a nice crispy exterior with soft center, Ligurian focaccia bakes at a high temp for a short amount of time. About 20-25 minutes at 450°F, rotating the pan halfway through should be just right.

    As soon as it comes out of the oven, drizzle with more olive oil and let it soak in. Let the focaccia cool in the pan for about 10 minutes, then slide a spatula underneath to release any stuck bits from the pan.

    Slide the focaccia out of the pan and onto a cooling rack to finish cooling. Letting air circulate as it cools prevents it from getting soggy in the pan!

    Storage Notes

    Because focaccia is so salty, it's best enjoyed same-day. The salt draws moisture out of the dough which causes focaccia to dry out fairly quickly.

    If you do need to store focaccia, an airtight container like a large plastic bag works well. It will stay good for maybe two days. By day 3 it will be noticeably drier and significantly staler.

    The good news? Day-old focaccia is perfect for making homemade croutons!

    📖 Recipe

    thin strips of ligurian focaccia on a sheet pan and on a white rectangular plate.

    2 Hour Ligurian Focaccia - Thin & Crispy!

    Rebecca Eisenberg
    A crispy, easy to make focaccia bread that is excellent plain or loaded with toppings. Don’t skip the brine or skimp on the olive oil. It might seem like too much olive oil, but don’t worry — there’s no such thing — it’ll all absorb into the dough as it bakes.
    4.89 from 17 votes
    Print Recipe Pin Recipe Save Saved! Email
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Resting Time 2 hours hrs
    Course Bread
    Cuisine Italian
    Servings 1 focaccia

    Equipment

    • Sheet pan
    • Sheet pan (18"x13")
    • Stand mixer

    Ingredients
      

    THE DOUGH

    • 550 grams all-purpose flour
    • 12 grams diamond crystal kosher salt
    • 7 grams instant yeast (2¼ teaspoons, 1 packet)
    • 400 grams warm water
    • 40 grams olive oil
    • 10 grams honey

    For the pan, brine, and finishing

    • 80 grams water
    • 8 grams diamond crystal kosher salt
    • cooking spray
    • ¼ cup olive oil (divided)
    • 1 tablespoon flaky sea salt
    Prevent your screen from going dark

    Instructions
     

    • Spray an 18x13" sheet pan with cooking spray, then drizzle 1 tablespoon olive oil across the bottom. Tilt the pan to spread the oil around so it coats the entire tray.
    • In a small bowl, prepare the saltwater brine by whisking the salt into the water until it dissolves. Set aside.
    • Combine flour, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 30 seconds just to incorporate.
    • Pour warm water (90°F), honey, and olive oil into the center of the dry ingredients. Mix on low speed for 30 seconds to hydrate the flour, then increase to medium speed and set a timer for 60 seconds. Let it do its thing. The dough will cling to the walls of the bowl as the beater whips it around.
    • Scoop the sticky dough into the center of the prepared pan using a bowl scraper. Drizzle a tablespoon of olive oil across the dough. Rub some oil on your fingers and use flat fingers and gentle pressure to start encouraging the dough to stretch outward in the pan as it rests. The dough will not fill out the pan yet. Cover the pan and rest for 1 hour.
    • Preheat your oven to 450°F degrees, with a rack in the center position. Drizzle another tablespoon of olive oil across the surface of the dough. Coat your fingertips with oil and dimple the dough by pressing the pads of your fingers down, spreading them out when they hit the bottom of the pan. This is your chance to spread the dough into all the corners and edges of the pan.
    • Drizzle another tablespoon olive oil over the surface of the dough. Pour the brine over the surface of the dough. Carefully tilt the pan if needed to help it spread out into the dimples. Cover and let rest on top of or near the preheating oven while the oven preheats for 30 minutes, or until the focaccia is noticeably puffy and the dimples have closed up slightly.
    • Right before baking, sprinkle the surface with flaky salt or any other herbs and seasonings you like. Bake for 20-22 minutes at 450°F degrees until golden brown on top, rotating the pan halfway through. Drizzle immediately with one tablespoon olive oil after removing from the oven.
    • Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling. Focaccia is best enjoyed same-day or within 24 hours of baking.

    RECIPE NOTES

    • If you’re topping your focaccia with anything dense, like whole tomatoes, garlic cloves, peppers, etc. add them before the final 30 minute rise.

    YOUR NOTES

    Click here to add your own private notes. Only you can see these.
    Tried this recipe?Leave a comment and let me how it was!
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    Comments

      4.89 from 17 votes (5 ratings without comment)

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      Recipe Rating




    1. Millie

      January 01, 2021 at 2:37 pm

      5 stars
      This focaccia turned out so well! I followed this recipe to the T, and wow what a beauty. This loaf was finished in just a few hours. I will be making this again and trying out more fun herbs and toppings! Thanks for the recipe 🙂

      Reply
      • Rebecca

        January 01, 2021 at 2:44 pm

        So glad you loved it!!!

        Reply
    2. Mindy

      October 03, 2022 at 9:05 pm

      5 stars
      I made this recipe and it turned out perfectly! My family loved it and is already asking that I make it again. Clear recipe and simple to follow.

      Reply
    3. Paola

      February 16, 2023 at 11:56 am

      5 stars
      Hello!
      What if I don’t have a mixer? How long do I have to mix it by hand?
      Thank you 🤗

      Reply
      • Rebecca Eisenberg

        February 16, 2023 at 2:56 pm

        Unfortunately this one can't be made by hand — try my overnight focaccia instead! That one is designed to be made without a mixer.

        Reply
    4. Hailey

      March 08, 2023 at 7:13 pm

      5 stars
      This recipe was so easy for a huge payoff! I used active dry yeast and baked it in a 9x13 pan and the focaccia turned out so deliciously.

      Reply
      • Ceejay

        March 23, 2024 at 10:25 pm

        5 stars
        I've been following you for a while, and I tried your baguette recipe when I made pasta and it was a hit! I was going to do that again when I was planning to make soup for dinner, but thought maybe I'd try a different recipe. I found this and WOW! I thought the salt brine was going to over power it but it's just right 👌. Crunchy yet soft, perfect for dipping and sopping up the last bits of soup. And it was all done in 2 hours! Our tummies thank you 😍😋

        Reply
    5. Sage

      July 14, 2023 at 5:13 pm

      5 stars
      Thank you for your wonderful recipes. I was always intimated by baking. I started making breads because your recipes are so detailed and easy! I’ve made this recipe 2x and everyone loved it.

      Reply
    6. Laura L Pepin

      September 22, 2023 at 9:06 pm

      My oven is too small for a 9x18 pan, but I still want a thin foccacia. Can I halve the recipe and use a 9x13 pan?

      Reply
      • Rebecca Eisenberg

        September 23, 2023 at 3:22 pm

        Yep! That should work. It may not reach all of the edges/corners of the pan but that’s okay. Focaccia can be a little freeform sometimes!

        Reply
    7. Liz

      November 10, 2023 at 11:37 pm

      5 stars
      Easy to follow with a delicious result! I think I may have a new favorite style of focaccia!

      Reply
      • Rebecca Eisenberg

        November 13, 2023 at 1:27 pm

        Oh I'm so glad to hear that! Enjoy!

        Reply
    8. Sylvia

      November 16, 2023 at 2:26 pm

      5 stars
      Love, love, love this recipe. Delicious and super easy to make. I multiply the recipe by 1.5 for an 18 x 13 pan. Focaccia is a bit thicker and amazing for sandwiches and paninis! Amazing flavor in 2 hours, can’t be beat!

      Reply
    9. nicole

      August 11, 2024 at 6:09 pm

      5 stars
      this was so good and SO easy! ive made it twice in the last 2 weeks, each time turned out perfectly. i really appreciate that its a same day bake, because i always forget i want to have bread until the day of XD the instructions were clear and straightforward, and i like that the water temp is listed right in the instructions so i dont have to go back and hunt for it, A+ for my scatterbrain. i feel like this is a super beginner friendly bread, and its amazing that it comes together so quickly.

      the first time i made this half topped with salt and half with pantry pesto and it was a perfect combo! this time i did just salt, so we could switch up the flavors as we used it up. it made excellent dipping bread for roasted tomatoes, a fab sandwich, and went great with vodka sauce pasta. im going to try making some into the crouton recipe for later this week, i love that its so versatile that theres no worry about wasting! definitely going into the saved recipes, and i think itll be fun to try all the different way to top and flavor it.

      Reply
    10. Joanne

      August 14, 2024 at 3:33 pm

      5 stars
      This turned out to be absolutely delicious. I was a little worried because the dough was much wetter than any I have ever worked with. I wondered if I had mixed up the ingredient amounts (I will never know). However, I persevered and kept on with each step. (What’s the worst that can happen?!) It was super easy to spread out in the pan. I didn’t have time to let it cool the required 10 minutes, so I slipped it out of the pan and onto a rack very quickly. I had to leave for about an hour, and when I got back I couldn’t resist cutting a small piece for my husband and me. Light and airy and scrumptious! Thank you for this quick and easy recipe. It was so nice not to have to plan ahead.

      Reply
      • Rebecca Eisenberg

        August 14, 2024 at 6:59 pm

        I'm so glad you liked it!

        Reply
    11. Jill

      January 03, 2025 at 1:06 pm

      5 stars
      This was so quick & easy! I've made the original several times and have always been slightly annoyed with how fussy the process of blooming the yeast in the honey mixture is. Love how you've streamlined the process!

      Reply
    12. Pam

      January 10, 2025 at 9:40 am

      5 stars
      Just a question. The post and equipment list mention a 9x13” pan but the instructions say 18” x 13” pan. Which do you recommend?

      Reply
      • Rebecca Eisenberg

        January 10, 2025 at 11:21 am

        That's an error, I'll go in and correct that now. Thanks for letting me know! And to answer your question, technically you can make it in either one, but for it to be thin and crispy you'll want an 18x13" pan!

        Reply

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