Peach and blue cheese focaccia, generously drizzled with extra virgin olive oil and topped with prosciutto crudo—that’s a dream bite! This focaccia is a quicker version of my sourdough focaccia. By using dry yeast, you don't need to worry about feeding and maintaining a starter, and after an overnight rest in the fridge, the dough ferments well enough to achieve a flavor and texture very similar to sourdough. I topped it with blanched peaches and blue cheese—a perfect combination you wouldn't believe. I then sliced it up and added prosciutto crudo to each slice, taking it to a whole new level.

1 tray

Add a Comment