We have a fabulous gourmet bakery here downtown, that offers ever-so- lovely European-style breads and pastries. At one time my kids' dance studio was located on the very same block, just a few doors down. Many a night after class we could be found in the bakery, checking out their display cases -- our faces practically pressed up against the glass. A few cookies here, a loaf of bread there -- over the years, we probably spent more on their goodies than I'd ever care to admit (sigh) ....

Our studio relocated across town 1-1/2 years ago however. Between logistics and my frugality efforts, we never go to that bakery anymore. My son still requests it though-- specifically, their (pricey) foccacia. He loved it more than anything else, even their fancy pastries -- and would still ask (actually 'nag' is more accurate) for it from time to time (like, any time we were anywhere near the general vicinity). Well, I finally promised him a few days ago that I can make a foccacia every bit as good as theirs. He doubted me, harumph. But I showed him -- finally whipping some up for our dinner tonight. I didn't have sundried tomatoes and greek olives on hand, as the bakery uses -- but I made suitable substitutes. And the results were delicious! A soft-crusted foccacia, just like the bakery's -- with olive oil, tomato, red onion, olives, rosemary, and a sprinkling of salt. Even DS had to admit it was yurmmy...!