I would suggest you try at least once in your life. I feel like too many people exaggerate the difficulty level of bread-making. They made it much more difficult than it really is. When in reality, I would say that they are actually one of the most fun things you could try your oven out with. My favorite bread to bake is the focaccia. Focaccia is an italian flatbread which roughly resembles the pizza dough, just with less fancy technique and more crunch-to-sponge contrast. Focaccia is a rather thick flatbread with indents on its surface, so it could carry flavors and olive oil on it. Another thing about focaccia is that it is such a great carrier of olive oil. Olive oil is known to be an anti-inflammatory, aids to weight loss, lessens the risk of heart diseases, and-the best part- it acts as a wonderful flavor carrier. For real, though, some people even drink spoonfuls of plain olive oil everyday for just the health benefits. To make focaccia, you would need about 500g of bread flour mixed with a teaspoon of salt in a big bowl. In a glass or mug, stir together 300ml of lukewarm water, some sugar, about a 7g sachet of instant yeast, and around a tablespoon of olive oil. If you're confident, you could even eyeball these measurements. I just got them for writing purposes--I never measured my ingredients whilst baking. Usually you could mix the dry and wet ingredients right away. However, if you're using an opened sachet of yeast and want to make sure that the yeast are still alive and active, you could wait around 10 minutes and see if a foam layer forms. If so, you're good to go. If not, getting some new yeast might be a good idea. Once you have your dry and wet ingredients ready, mix them together. Starting with tossing motions to roughly mix them, and continuing by kneading the dough together until it could form a smooth-surfaced ball. It is important to remember that it's always better to have a softer dough than a tougher dry one, so I would suggest taking a quarter of a cup of the flour mix the first time you mix, adding more and more until it's no longer sticky. I would say that it should feel like a play-doh? Dont be afraid to add a bit more water/flour to get the consistency you want, the dough should totally be under your control. Kneading the dough would eventually result in a smooth dough that springs back when poked. Once it's smooth, you can cover the bowl with a damp tea towel and leave it for half an hour until it doubled in size. Use this time to start doing your flavors. Think of your favorite flavor combinations. My all time favorite would be tomato, basil, and garlic. I would just do a quick chopping of the ingredients and pour them into a bowl, adding olive oil along with it. Once doubled in size, you could take the dough out into a floured surface and knock some of the air out. Grab a baking tin and sort of position the dough until it fills the tin. Then take your fingers and press random dents into the dough. Take your herb oil and pour it over the dough, making sure that it gets everywhere. Once all of that is done, you could start heating the oven while proofing the bread for another 20 minutes. After the 20 minutes, gently place your dough in the oven and bake for around 20 minutes. Remember to take the bread out while it was still hot. This is because a hot crunchy-crusted bread means a bread that could suck up any kinds of moisture or flavour poured their way. This stage would be the best time to pour more olive oil into the bread. The pouring of cold oil onto the bread allows for a crispy crust which has this unique sensation I coulf only describe as "a lot like a deepfried snack". Once that's all done, you'll have all to yourself, the gorgeous bread with crunchy crust and spongy soft center. While I was in Rome, I had to run into a bakery to find a toilet. After coming out, I smelled the best scent I have ever smelled in my whole life. It wasnt vanilla, or cinnamon, or anything like that. It was just the smell of freshly baked bread with hints of other flavors, but mostly olive oil. It was just the best thing I have ever experienced, I really hope you'd try eating, if not baking, this kind of bread sometime in the future as it truly is amazing. Ken Rahmalia 1506728705