Focaccia with Prosciutto, Sage and Caramelized Onions
This focaccia tastes best when eaten the day it is baked, but you can make the dough the day before and slip it into the refrigerator for the first rising. Typically, focaccia is an accompaniment, but this version is hearty enough to be the centerpiece of the meal. Serve it at room temperature with a tossed green salad or sauteed spinach mixed with raisins and pine nuts.
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