In partnership with

Six mature-friendly shades. One mascara that actually stays put.

Most mascaras promise length… then leave you with smudges, flakes, and clumps by lunchtime.

That’s why so many 50+ women are switching to PrimeLash.

It’s a tubing mascara designed for your lashes, wrapping each one to lift, define, and separate...even the ones that might be too small to see.

And when it’s time to take PrimeLash off? It slides right off with warm water. No rubbing or irritation.

From everyday black to soft brown, plus bold shades like Emerald, Burgundy, and Mulberry… there’s a color for every kind of day.

Get longer-looking lashes with zero smudge. Finally.

Find your shade today.

🍞 KneadyMoms
Where Sourdough Meets Real Life

Hey there,

If sourdough had an “easy mode,” it would be focaccia.

No shaping skills required. No scoring. No Dutch oven. Just dough, olive oil, and dimples. And it’s possibly the most delicious thing you’ll make.

In This Week’s Batch:

• Why focaccia is the most forgiving bread
• Simple sourdough focaccia recipe
• Topping ideas that actually work
• Using focaccia for sandwiches

Reading time: 5 minutes. Focaccia time: Easier than you think.

🫒 THE KNEADY HACK: Focaccia is All About Olive Oil

What makes focaccia different from bread:

• High hydration (80%+) but you’re not shaping it, so it doesn’t matter
• Baked in a pan, not free-form
• Drenched in olive oil
• Dimpled with your fingers
• Flat and thick, not tall and airy

Why it’s beginner-friendly:

• Can’t over-shape it (you literally just pour it in a pan)
• Can’t score it wrong (there’s no scoring)
• Hard to under-bake (it’s thin and cooks evenly)
• Difficult to mess up (seriously, even ugly focaccia tastes amazing)

The secret ingredient: Good olive oil. This is where you use the nice stuff.

🍕 RECIPE: Sourdough Focaccia

🎨 TOPPING COMBINATIONS

Classic Rosemary:
Fresh rosemary sprigs + flaky salt + olive oil

Garden:
Cherry tomatoes + fresh basil + coarse salt + balsamic drizzle after baking

Garlic Herb:
Minced garlic + fresh thyme + fresh oregano + parmesan

Onion:
Thinly sliced red onion + rosemary + coarse salt

Grape and Blue Cheese:
Halved red grapes + crumbled blue cheese + honey drizzle after baking

Everything Bagel:
Everything bagel seasoning pressed into the top before baking

Keep it simple: Plain focaccia with just salt and olive oil is perfect. Don’t overthink it.

🥪 FOCACCIA AS SANDWICH BREAD

Slice horizontally. You now have the best sandwich bread ever.

Ideas:

• Caprese: Mozzarella, tomato, basil, balsamic
• Italian: Salami, provolone, lettuce, peppers, vinaigrette
• Turkey and avocado: With arugula and lemon aioli
• Grilled vegetables: Zucchini, eggplant, peppers, hummus

The texture: Crispy outside, soft inside, flavor-packed. Store-bought bread can’t compete.

🧊 COLD FERMENTATION VERSION

For maximum flavor:

Evening: Mix dough. Bulk ferment 1-2 hours on counter.

Refrigerate: Move to fridge overnight (or up to 3 days).

Bake day morning: Remove from fridge. Pour into oiled pan. Let come to room temp (1-2 hours). Dimple, top, and bake as usual.

Why this works: Longer, slower fermentation = more complex flavor. Also gives you flexibility on timing.

💬 COMMUNITY SPOTLIGHT

Rachel Orlando, FL

Rachel from Florida was intimidated by sourdough bread. Started with focaccia instead. ‘No shaping, no scoring, no stress. Just mix, pour, bake. It worked perfectly on the first try. That gave me the confidence to try actual loaves.’

FINAL RISE

Focaccia is sourdough’s gift to beginners and experts alike.

It’s what you make when you don’t feel like dealing with shaping. When you want carbs with dinner in 24 hours. When you need something that looks impressive but required minimal effort.

Make it this week. Drench it in olive oil. Eat it warm with butter or dipped in balsamic.

This is why we bake.

Until next Tuesday,

Leah + The KneadyMoms Community

P.S. Focaccia topping preference: Simple rosemary or loaded garden? Reply with your favorite combo!