Focaccia with Blackberries, Thyme, and Goat Cheese
Just let me say I stopped cooking and baking, with the exception of holidays, years ago. And I avoid yeast products like the plague, but this recipe intrigued me so I gave it a whirl. The only differential, I substituted feta for the goat cheese.
Riddle me this: Why does it take four hours of rising to end up with a product that has the consistency and texture of pizza dough?
I'm visiting with Mae Clair today. If you're in the vicinity please stop by and say hey.