Goose and Rosemary Focaccia Recipe

In a large bowl, mix together flour, yeast, salt, sugar, and rosemary.

Stir in warm water, milk, and olive oil and mix until a dough forms.

Knead the dough on a floured surface for 5-7 minutes until smooth.

Grease a baking sheet and transfer the dough onto it, stretching it to fit the sheet.

Arrange the shredded goose meat on top of the dough, pressing it in lightly.

Drizzle with extra olive oil and sprinkle with sea salt.

Preheat oven to 400°F (200°C) and let the dough rise for 15 minutes while the oven heats up.

Bake for 30 minutes or until golden brown.

Let the focaccia cool for a few minutes before slicing and serving.