Rhubarb Jam

I use this focaccia recipe whenever I have a day off, and it's never failed me. This week I tried making a garlic focaccia - I wrapped some garlic up in tinfoil, added some oil and stuck it in the oven at 180 for half an hour or so. I then added the softened garlic and some parsley to some butter to make garlic butter. When I reached the toppings stage, I added some butter and some sliced mozzarella to the centre third of the bread and folded the sides of the dough over the toppings (like a book) to encase them inside the bread. My learning experience this week was that I shouldn't add too much garlic butter, otherwise it'll spill out from the dough into the pan while cooking. Nevertheless, it was very tasty and it felt so luxurious to be eating garlic focaccia while watching The Fugitive. I would call it a successful experiment!