Brown Butter Cheesy Focaccia

Name: Brown Butter Cheesy Focaccia
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 1/2 cup (1 stick) salted butter; 1/2 teaspoon crushed red pepper flakes; 14 fresh sage leaves, chopped; 1 loaf focaccia; 1 cup shredded white Cheddar; 1 cup shredded Havarti cheese; 1 tablespoon chopped fresh parsley

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Level: Easy

Total: 1 hr
Active: 20 min

Yield: 6 servings

For this special occasion bread, Ree doctors up a store-bought loaf of focaccia, scoring and stuffing it with a mix of cheeses, sage and red pepper flakes. This works with any kind of bread, such as ciabatta, rustic Italian or French bread. Ree thinks a round loaf makes it look a little more celebratory.

Level: Easy

Total: 1 hr
Active: 20 min

Yield: 6 servings

Ingredients

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1/2 cup (1 stick) salted butter

1/2 teaspoon crushed red pepper flakes

14 fresh sage leaves, chopped

1 loaf focaccia

1 cup shredded white Cheddar

1 cup shredded Havarti cheese

1 tablespoon chopped fresh parsley

Directions

Preheat the oven to 375 degrees F.
Add the butter to a skillet over medium heat. Bring the butter to a low simmer and brown, 8 to 10 minutes. Stir in the red pepper flakes and half of the sage. Set aside.
Using a serrated knife, score the focaccia 7 or 8 times, making sure not to cut all the way through the loaf, then rotate the bread 90 degrees and score again so you have a crosshatch pattern. Place on a parchment lined sheet tray. Slowly drizzle over the brown butter mixture, making sure to get it into every nook and cranny.
Mix the cheeses in a bowl with the remaining chopped sage. Stuff the focaccia with the cheese mixture, really getting in between the cuts. Lightly cover with foil and bake for 20 minutes. Remove the foil and bake until the cheese is browned and melted, 10 to 12 minutes more.
Remove from the oven and sprinkle over the parsley. Serve warm.