Did a mashup of the Hot Dog Focaccia recipe by “the food in my beard” and this GF focaccia recipe. Skipped the rosemary and olives and used this cook temp and time for it since the majority of the heavy lifting is the focaccia. Smells fabulous and can’t wait to dive in.
Just out of the oven my mashup of this recipe concept and the loopy whisk gluten free focaccia recipe for the base! Have to wait for it to cool enough that the crumb forms successfully which is TOUGH because it smells so good.
Did a bunch of prep for this tonight, tomorrow I will be making the red bean paste and cooking the custard. Hoping to do this early so I can refrigerate it for a few hours before churning and then freeze it for eating after dinner! Sourced my black sugar and adzuki beans from a local Asian grocery.
11/10 not going to make baked potatoes any other way unless it’s winter and I want to use the oven for dual purpose: bake potatoes and warm my house at the same time. These are so fluffy and perfect.
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