Instead, I have a focaccia to share. Many years ago, when I first started baking, focaccia was the first bread I tried. I didn't know then of bad quality yeasts, and varying rising times so what I ended up with was a focaccia brick. This time around, I referred to those fine folks at King Arthur Flour whose recipes have never failed me.
As you can see, I omitted the olive oil on top and the mandatory sprinkle of rosemary to come up with my low fat version. It was delicious nevertheless. Looks like there's nothing you can do to mess up this crunchy yet light bread. Once you're done eating the halwa, try this one out!