This is a focaccia that I made for years, the original recipe is from my grandmother (she used to call it cheese pizza), but in this version is a bit richer. It's normally prepared during Easter time in Umbria, there's also a lighter and "higher" version, like a panbrioche or a panettone, but I've never been able to make it... Anyway, I bake this one all the year long, it's too good to prepare it on Easter day only! You can eat it warm or cold, great to accompany cold cuts and a green salad.
*you can substitute sourdough with 25gr (0.9oz) brewer's yeast