July 29 2016
My pizza crusts did not come out the way I wanted and I had
half the recipe left. The one half made two 10 inch crusts.
I had a recipe printed out for cast iron skillet focaccia
bread so used the dough and skipped to the baking part. I took it from the fridge
and let warm about a half hour. It then went in the skillet coated with olive
oil then in the oven I had heated to 170 deg. and shut off. It was in for 20
minutes.
Meanwhile I melted 4 Tb. Butter and added a teaspoon of
garlic herb salt and 2 large teaspoons of ground parmesan. When the 20 minute
rise was over I removed it from the oven and turned it to 400 deg. I poked some
holes in it with a wooden spoon handle and brushed half the butter over the
top.
When the oven reached 400 deg. the bread went in for 20
minutes, I let it go another 3 minutes then removed to cool. I brushed some
more of the butter over the top.
I wasn’t sure the pizza dough would make good bread but it
had olive oil in it like focaccia recipes. We had it with our supper and it had
nice texture with holes and a good taste.
All ready to bake
Out of the oven
Brushed on more seasoned butter
Sliced
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