Crème Fraiche {How-To} and Caprese Focaccia

Crème Fraiche {How-To} and Caprese Focaccia is a bread recipe built around whipping cream and buttermilk. Plan on 1 cup and about 735 minutes.

• Yield 1 cup
• Ready in 735 minutes
• Prep 730 minutes
• Cook 5 minutes

Ingredients

• 1 cup whipping cream
• 2 tablespoons buttermilk

Instructions

1. In a jar or other glass container, combine the cream and buttermilk. Cover loosely and let stand at room temperature (about 70 degrees) for 12 to 24 hours until very thick and the mixture resembles the texture/thickness of thick yogurt. Stir well, cover and refrigerate for up to 2 weeks.
2. For the focaccia, I used this homemade focaccia recipe, split it in half to form two thinner pieces of focaccia, mixed about 1/2 cup creme fraiche with 2 tablespoons pesto and smeared that mixture on the cut sides of each piece of focaccia. Then I layered on cherry tomatoes, split in half, and fresh mozzarella cheese - broiled it for about 4-5 minutes (watching carefully!) and devoured nearly singlehandedly.

Cool the bake on a rack until the crumb sets, then slice.