What are you baking today (2024)?

I played at school and at university. At school they made me flanker because I was almost 6ft at the age of 15. Then I didn't grow any more, so they put me on the wing, where I was probably just quick enough over 15 yds to make a difference. One of my sports teachers used to say I had a really good hand off, but that's because I'd just punch the tackler in the mouth and keep running. Once I got to 18-19, still a skinny git and not much good anywhere, but I played anyway :laugh:
Love the game!
 
Key lime pie
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I've been baking up a storm but just haven't been taking photos. I've got all this sourdough starter discard so I've been making pizza dough, pretzel dough, banana bread, bread...yum. I've given a lot of it away. We're eating it too!
 
Was I ever happy with this!

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That’s focaccia di Recco, which is nothing like the typical focaccia made here.

Very simple dough, no yeast, rolled and stretched unbelievably thin, down with some cheese (stracchino is the “correct” cheese, but that can’t be found here, so I made do with what was a available), then another unbelievably thin dough on top, edges sealed, and into a very hot oven for just a few minutes.

It’s somehow crunchy and a bit chewy all at once, and cheesy (though I could have used more cheese), perfect light snack, or more of a meal with some additional bits included on the side.

I’d never heard of this before that Mediterranean cruise we took a while back, but one of the excursions went to Recco, and we were served this and fell into instant love.

I watched them making it in the kitchen, stretching huge sheets of dough, by hand, several feet, and I thought, “Enjoy it now, because there’s no way you’re doing that.”

Got to thinking about it a few days ago, found a recipe online, and guess what? It’s not nearly as hard as it looks. The dough is extremely pliable and forgiving, and it stretched right out, no issues.

The taste…by all that’s holy, this is one of the best things I’ve ever eaten. I’m glad I made two doughs (the other one’s in the freezer.
 
TastyReuben said:
Was I ever happy with this!

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That’s focaccia di Recco, which is nothing like the typical focaccia made here.

Very simple dough, no yeast, rolled and stretched unbelievably thin, down with some cheese (stracchino is the “correct” cheese, but that can’t be found here, so I made do with what was a available), then another unbelievably thin dough on top, edges sealed, and into a very hot oven for just a few minutes.

It’s somehow crunchy and a bit chewy all at once, and cheesy (though I could have used more cheese), perfect light snack, or more of a meal with some additional bits included on the side.

I’d never heard of this before that Mediterranean cruise we took a while back, but one of the excursions went to Recco, and we were served this and fell into instant love.

I watched them making it in the kitchen, stretching huge sheets of dough, by hand, several feet, and I thought, “Enjoy it now, because there’s no way you’re doing that.”

Got to thinking about it a few days ago, found a recipe online, and guess what? It’s not nearly as hard as it looks. The dough is extremely pliable and forgiving, and it stretched right out, no issues.

The taste…by all that’s holy, this is one of the best things I’ve ever eaten. I’m glad I made two doughs (the other one’s in the freezer.
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So, are you posting a recipe?
 
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