Sourdough Prosciutto & Brie Focaccia

A gourmet sourdough focaccia made with premium Italian Selezione Pizza Tipo 00 Flour, topped with extra virgin olive oil, then finished with prosciutto and brie over a sweet-heat pepper jelly base.

Sourdough is known to be much easier to digest than other breads, as the gluten is partially ‘digested’ during the fermentation process.

Best eaten within two days of purchase or else well wrapped and frozen. You can thaw your bread by reheating in a 350 degree oven for 30 minutes for a half-loaf and 45 minutes for a whole loaf. You can also try to leave it to thaw overnight at room temperature, or warm it up in a microwave (yes - you will be surprised at the result!)