In my latest food column for The Knockturnal, I shared my springtime twist on a classic focaccia recipe by the Food Network’s Anne Burrell. Chives and strawberries might seem like an unlikely pair, but these seasonal ingredients yield a flavorful bread that is at once oniony and tangy and sweet. To tie everything together, I topped the focaccia with cheddar cheese, which pairs beautifully with both fruit and herbs. Click here for the recipe.
Baker Without Borders 