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I went to a bakery, and they had focaccia with sun-dried tomatoes. I thought, 'Well, someone's trying to sneak vegetables into my delicious carb party.'
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I ordered focaccia at a restaurant, and the waiter said it comes with a side of olive oil. I was like, 'Why not just dip it directly into my bank account?'
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You ever notice how focaccia is like the VIP of the bread world? It's got herbs, it's got olive oil – it's practically on the red carpet of the bakery aisle.
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Focaccia is like the bread version of a spa day – it's got all these fancy toppings and flavors, and by the end of it, you feel like a relaxed carbohydrate connoisseur.
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Focaccia – the only bread that's so fancy, it sounds like it should be wearing a monocle and a top hat. I half-expect it to ask me for a cup of Earl Grey.
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They say focaccia is a flatbread, but with all those toppings, it's more like the bread version of a Times Square billboard – crowded, flashy, and you're not sure where to look first.
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I told my doctor I've been eating too much focaccia. He said, 'It's a carb-loaded delight!' I'm pretty sure he was reading the menu at an Italian restaurant.
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I asked my friend to pick up some focaccia from the store, and they came back with 'Faux-caccia.' I didn't know whether to eat it or display it in an art gallery.
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I tried making homemade focaccia once. The recipe said, 'Let it rise.' I waited so long; I thought I was raising the next great bread philosopher.
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