📌 Homemade Focaccia with Neufchâtel AOP
Posted 31 March 2026 by: Admin
Have you ever given up on making homemade bread because it seemed too technical? Focaccia is exactly what you need to reconcile with baking. No complicated shaping, no mysterious hand techniques — just a generous dough that you spread out, let rise, and bake at high heat. Topped with Neufchâtel AOP and colorful vegetables, it becomes a sandwich with real character.
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Ingredients :
- Neufchâtel AOP — The heart-shaped (or cylindrical depending on the producer) Norman cheese. Its texture resembles a young but firmer camembert, its taste is slightly tangy with a milky finish. Choose it not too ripe so it remains easy to slice — a cheese that is too runny is impossible to place on the focaccia without it escaping everywhere.
- Baker’s yeast — Fresh or in a sachet, both work. If you use fresh, dilute it in lukewarm water — lukewarm, not hot. Above 40°C you kill it and the dough won’t rise. With dry, simply follow the proportions on the sachet.
- Olive oil — It’s everywhere in this recipe: in the dough, on the tray for baking. Use a fruity oil, not a low-end neutral oil — it’s what gives the focaccia its characteristic taste. No need for an overpriced bottle either, a decent olive oil is more than enough.
- Preserved peppers — Peppers in a jar are perfect here, don’t waste your time making them yourself. However, drain them thoroughly before placing them — excess preservation oil will soak the bread in a few minutes.
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