I used to do really great Foccacia at this place I was running about 14 years ago. I wanted that, + a fried bottom and the burnt cheese edges.
If you posted on the Pizzarium, Detroit style, or Sfincione threads. You have really saved me a lot of headache. After reading and re-reading, it was nice just to walk in and have it come out to about 90% of what I was after on the first round.
Thanks for all the detailed explanations.
Jose l Piedra
And a lot more, (Some of those threads are over 30 pages!)
Just waiting on the brick oven to arrive so I can really start to tweak!