This week, I made a golden brioche topped with a crème fraiche custard and served with a chilled sabayon and caramel-poached fruit! Decadent? (Yes.) Labor-intensive? (Yes.) Worth it? (YES!)
This focaccia was definitely a lesson in planning for me. Silly me thought that I would be able whip this up in a day, take some pictures, and call it a wrap. (Silly me should have read the recipe sooner). Attention everyone, THIS IS A 48 HOUR BREAD, so plan ahead! The actual process for making this focaccia is not difficult, just very time consuming.