This is everything you want in a focaccia: light and pillowy on the inside, golden and salty on the outside, with layers of flavour that come from using really good ingredients. Best served warm, torn apart by hand, and shared with Madeleine butter. Our friends who batch churn delicious butter in the Yarra Valley.

It’s the kind of bake that fills your kitchen with that irresistible just-out-of-the-oven smell and somehow disappears within minutes.