Focaccia with burrata, prosciutto, and arugula for our dinner tonight from Bake From Scratch by @brianharthoffman. This is sublime and a true testament to not needing a ton of toppings when you use high quality ingredients as the flavors shine through. Tender warm focaccia bread is topped with creamy luscious burrata, bits of salty prosciutto, and is baked until the cheese melts and becomes bubbly and a bit browned. Once out of the oven olive oil is drizzled over the top and then peppery arugula that has been tossed with fresh lemon juice is sprinkled over the top. The focaccia dough is absolutely worth making. After it rose for an hour and I lifted it from the bowl and placed it on the sheet pan, I knew it was going to be fantastic. It rose beautifully and was like a soft and supple pillow. Such a fantastic dough recipe! This one hit it out of the park with flavors and texture and was so incredibly comforting on a dark and rainy day. This is for my online #rainydaybitescookbookclub.