1 1/2 Cups Warm Water

1tbsp Salt

1tsp Sugar

1tsp Liquid from Minced Garlic Jar

3tbsp Olive Oil

3 1/2 Cups Flour

1tbsp Active Dry Yeast

2 Peaches

Proscuitto

Burrata

1 1/2 Onions

2tsp Maple Syrup

1tsp Brown Sugar

Balsamic Glaze

Black Pepper

I have been itching to make some homemade foccacia since I started this blog and ladies and gentlemen today. is the day. I’ve said this before but I suck at baking. Breads, cakes, cookies. Not for me. However, I’m getting better and this turned out killer so I’m sharing it with you. We cut this bad boy into squares, and took it on a little picnic. The best Summer Focaccia in my opinion.

Preheat oven to 350°

In a large bowl youll begin to make your dough. This dough is extra sticky so prepare to get your hands dirty. Add the Active Dry Yeast to the 1 1/2 Cups warm water and give it a few minutes before adding in your flour, olive oil, garlic juices, salt and sugar. Knead it really good and cover with a dampened cloth for an hour. I spread mine in a greased baking sheet before covering but either or will do the trick. When its good and fluffy in your pan you’ll want to dimple it so use the tips of your finger, a hefty amount of olive oil and poke around making pillowy dips. Sprinkle a little garlic, salt and pepper.

In a saute pan we will caramelize some onions. On low let them simmer in a tablespoon of olive oil. When they are transluscent add maple syrup, brown sugar and continue to cook. We want them extra mushy as they will be the base for our focaccia.

Bake the foccacia dough on 350° for 20-30 minutes. About halfway through take it out add on your onions, and thin slices of peach.

Finish baking and top with proscuitto, burrata and a little balsamic glaze for fun! Your foccacia should be golden and crispy and every bite should be a little sweet and a little savory. SO GOOD!