Full Recipe
Author
Bryan Ford | 2020-09-22
Description
This recipe for a sweet take on focaccia comes to us from the author of New World Sourdough, Bryan Ford. With long fermentation times and a hearty dose of rye flour, the focaccia itself nearly equals the flavor of its toppings, which include brown butter, peaches (or other stone fruit), and almonds. With its crispy exterior and soft, chewy interior this is one impressive focaccia, totally worth tackling if you want to dive hands first into sourdough and rye baking.
