I used a basic sourdough focaccia recipe, then added a thick marinara sauce, mozzarella, spicy salami, & sautéed broccolini on top, in that order. Baked in a glass 8”x8” Pyrex at 400°F for about 35 minutes, I think it could have gone another 5 for maximum crunchy edges. Once it was out of the oven I added fresh basil and Momofuku hot honey. It’s one of the most delicious savory things I’ve ever baked. I used this recipe and split the dough in half after bulk ferment: https://alexandracooks.com/2019/03/22/simple-sourdough-focaccia-a-beginners-guide/. It’s my go-to focaccia recipe because of its detailed instructions and room for flexibility.
by uncomfortablycrumb
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