I’ve been working on a focaccia, but not the longer proof bubbly kind - it’s a spongier version (if that makes sense). And I haven’t done a cheese focaccia - what kind of cheese(s) do you like you use?
Replies
Asiago & cheddar. There’s enough sugar & yeast in the dough that it gets spongy after a couple hours.
sep 4, 2025, 1:37 am • 1 0 • view
That looks great, both the cheese and the crumb!
sep 4, 2025, 1:51 am • 1 0 • view