Focaccia for Breakfast

Page 158

Cuisine: Italian | Course Type: Breads

(1 review)

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Recipe Review

Crunchy almond streusel and berries top a really tasty focaccia with a light and airy crumb in this breakfast treat that’s as savoury as it is sweet. Baked the day before, it was still moist as promised the next morning but I think if the shaped dough were refrigerated overnight after the second proofing, it could be enjoyed freshly baked in the morning.

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