A slab of freshly baked focaccia is a joyous, life-affirming thing.

Oily, doughy, bubbly, salty. There are few foodie pleasures greater than tearing into a batch of this Italian bread that's super soft in the middle and delightfully chewy on the outside.

It's a dream for dipping, the springy texture acting as a dense sponge for whatever form of pasta sauce or salad dressing might be lingering on your plate after a meal.

And more than once, I've been guilty of polishing off a slice meant for the dinner table before even making it home from a trip to my favourite bakery down the road.

But dear goodness, do I wish trendy cafes and takeaway spots would stop using this characterful bread as the vessel for their sandwich fillings.

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Does........

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