Crispy prosciutto-rosemary Georgian cheese bread (Khachapuri) from Food52

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Notes about this recipe

  • Rutabaga on November 10, 2020

    Overall, this is a delicious, and very rich, change of pace from pizza. The only issue I had was that the bottom of the crust became very dark, almost burnt. My baking steel was in the oven, so I'm guessing it got too hot and affected how the bread baked. Next time, I would remove the baking steel and keep a closer eye on it as it bakes. Other than that, the bread was quite tender. It's very cheesy, so best served with something bright and acidic.

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