Focasia dough with part pesto/mozzarella and part tomato/mad hatter/mozzarella. I decided against the traditional dimples. Did the secondary rise inside a 12" cast iron pan with lid.

Served with a choice of olive oil in combination with salt & pepper as well as extra tomato topping. Best cut with a very sharp bread knife.

  • bulwark@lemmy.world
    link
    fedilink
    English
    arrow-up
    2
    ·
    1 year ago

    That looks amazing. I’d make a grill cheese sandwich with a couple of slices and have it with some tomato soup.