Here’s the perfect one-and-done meal-or a great accompaniment to a light entree. This is like a very doughy but still light pizza because sometimes we still want pizza but not drowned in sauce, cheese and pepperoni. Salty prosciutto, sweet and intense sun-dried tomatoes, and creamy burrata pair up on focaccia and are topped with a lemon-y arugula salad to cut through some of the richness. Do you hear that? The angels are singing.
This recipe comes from one of my favorite magazines, Bake from Scratch. They put out a cookbook (last year/recipe source: Bake from Scratch: Artisan Recipes for the Home Baker
Focaccia is one of the best breads around. Anyone with me on that? It’s chewy and airy, but still the flavor and richness of copious amounts of olive oil, which help it get a golden-brown and slightly crispy crust. And it’s so customizable-meat, caramelized onions, cheese, herbs, or this baby right here that has just about all of it.
Before I was relegated to buying my focaccia from Panera. Don’t get me wrong, Panera’s bread is actually my go-to: partly because it’s consistent and convenient and partly because we still don’t have great bread available where I live. Panera made me fall in love with focaccia, so it will always hold a special place in my heart. But what happens if, God forbid, Panera is out of my beloved focaccia?! Or I need the focaccia in a certain shape for a recipe?! Or I’m craving certain flavors?! I had to know I could make it myself. Now you can too!
[tasty-recipe id=”30920″]
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