Yeast

I've been baking a fair bit through quarantine (and made a blueberry gingerbread cake this weekend!) but today was the first time I've made anything with yeast.

(OK, if we're being honest, I started it yesterday and it rose for forever, but it didn't come out of the oven until this evening.)

The foccacia turned out well enough to share, so I did: I brought some over to two other people. I ate a huge chunk. And I put some in my freezer, where it will hopefully stay delicious for more than two days.