Rosemary & Thyme Focaccia with Charcuterie
Cured meats, blue cheese crumbles and quick-pickled onions top our gluten-free focaccia bread with bursts of complimentary flavors.
- 2 tsp. Olive Oil
- 1 loaf Canyon Bakehouse Rosemary & Thyme Focaccia Bread
- Red Butter lettuce
- Blue Cheese Crumbles
- Pickled Red Onions
- Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper.
- Brush the top of the focaccia with olive oil and place the loaf on the parchment. Bake on the center rack for about 10 minutes, until just golden.
- Allow the focaccia to cool slightly before adding toppings to serve.