فوكاتشيا بملح البحر

We froze one loaf for a trip and thawed it on the counter—tasted like it just came out of the oven, with that generous salt crunch on top and a soft, olive-oil-rich crumb. The serving size for eight was spot on for our dinner party, leftovers gone in minutes.

Reheated a slice for lunch and the crust came out perfectly crispy while the inside stayed soft and pillowy. The sea salt crystals on top give it just the right briny punch against the olive oil richness. Definitely freezing the second loaf since it held up so well.

The olive oil really comes through in every bite, and the coarse sea salt gives it just the right crunch. I popped half in the freezer for later, and it reheated beautifully—still crispy on the outside.