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Bread question: have you made focaccia? If yes, should I make it on a traditional rectangle pan or can I make it in my dutch oven? Please provide estimate for consultant fees. :rotflmao:
The one time I tried to make focaccia, it didn't turn out that well, but that was before my sourdough adventures. I think I used a regular 9x11 (or similar size) pan in that instance.

Were I to attempt making it now, I'd probably use my cast iron pan. I'm guessing a Dutch oven would work too.

 
The one time I tried to make focaccia, it didn't turn out that well, but that was before my sourdough adventures. I think I used a regular 9x11 (or similar size) pan in that instance.

Were I to attempt making it now, I'd probably use my cast iron pan. I'm guessing a Dutch oven would work too.
Ok, I'll give it a go in the Dutch oven. I feel weird making a circular focaccia, but whatever it's a free country. I miss going to Liguria Bakery in North Beach!

 
Which reminds me, I think I need to make some more sourdough soft pretzels this weekend. I have a decent amount of discard starter in the fridge I need to use up.

 
Spamallamarama!

:bananalama: :bananalama: :bananalama: :bananalama:

 
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