Thanks for humoring me. Not a monster at all, the wife and I are really enjoying the breads, etc.. All of this does in fact relieve the food boredom of dieting and feeds my hobby of cooking. I was at a loss when I started this diet, now we are eating well! In some cases, foods we would be happy to have been served in a good restaurant.
I made your "sliced bread" I call "flat pan bread" last night. I wanted something a little softer and more neutral and white-bread-like for BLT's. My homegrown tomatoes are ripening and BLT's are an annual seasonal treat for us along with tomato soup, gazpacho, caprese salad, roasted cherry tomato bruschetta, etc..
I could not get it as perfectly flat as I wanted, but I selected the best pieces for slicing and using the more irregular ones for topping. I made the bread sticks from some last night that you suggest along with the recipe, it was a nice treat and I made a dipping marinara from some fresh tomatoes that needed salvaging (going bad), skinned, seeded, chopped and cooked down real thick.
In your narrative on that recipe, you tell the reader "The day I decided to make my Focaccia Sheet Bread recipe without the shredded cheese was a good day". But the recipe is very different than the Gluten-Free Grain-Free Focaccia recipe minus the shredded cheese. Was that an evolution, where you forgot the cheese one day, kind of liked the results, then tweaked the recipe beyond that? Or were you using a different focaccia recipe and evolved to the current focaccia? Or...just curious how you got "there from there".
With your mozzy dough (yep, I digressed again), you have 1/2 tsp psyllium husk powder. its really a tiny amount compared to the rest of the recipe. What does that do for the recipe, and any recommendations for a substitution or omitting it? Are you still using this dough? I dont see that it made any of the All-Star Recipes category as a component. Wondering if its one I should be adding to my repertoire.
Thanks!