Sage & Onion Focaccia

I’ve never had a loaf this fragrant straight from the bag—the sage and onion are baked right in, not sprinkled on top, and it’s genuinely pillow-soft. Sliced it thin for sandwiches and froze the rest, and it held up perfectly after a month.

Reheated a couple of slices in the oven for dinner and the edges turned perfectly crispy while the inside stayed pillowy. The sage and onion flavor is just right, not overpowering. I’ve already frozen half the loaf for next week since it’s such an easy side.

The texture is what got me — pillow-soft inside, and after a quick reheat the edges turn properly crispy and golden. It easily fed eight of us at dinner, and I froze the second loaf for later, which worked out great.