This week I made some Cheese Focaccia based on Small-Batch Cheesy Focaccia recipe from King Arthur Baking. I used camelina oil instead of olive oil and Fresh yeast instead of instant yeast. Reason I use fresh yeast is I prefer taste of fresh yeast over instant or active dry yeast. I lowered salt content to 1.7% because I used Parmigiano Reggiano and Saputo pizza mozzarella. By bakers precent Parmigano Reggiano was at 21% and Saputo Pizza Mozzarella was at 48%. Very happy with small batch recipe which I scaled up to make two rather than one so that my official taste testers could get to taste one.
Looks delicious! I’ll have to try fresh yeast some day. I’m curious about the flavor difference.
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