I have been experimenting with the blitz focaccia since I found the recipe on your site maybe a couple of months ago. I am one who can never leave well-enough alone, so I have made various incarnations of it, most of which are pizza. I spread the dough out on the baking sheet, no 9 by 13 pan for me. I have a convection oven that heats from the top, so the bottom crust is never crunchy. To help compensate, I bake the bread (375) about 15 minutes, take it out of the oven, put the toppings on, and bake it another 15 minutes. That's the best I can do with that oven. What I do to give it crisp crust is to heat up a couple of cast iron frying pans and put individual servings in the covered pan for a few minutes. It works. But you have to watch it carefully to avoid over browning. I have also made cheese bread by grating a half pound of cheddar on top (after 15 minutes) with some jalapenos under the cheese and sliced onions on top. Very successful. Then I made a sweet version, just to see if I could. I did add a couple of tablespoons of sugar to the dough. I spread it out on the baking sheet, let rise for the hour (as always), put reconstituted dried fruit on half of it (cherries, blueberries, chopped apricots), sprinkled liberally with cinnamon and sugar, and dotted it liberally with coconut oil. I folded the plain half over the "decorated" half loosely, and baked. I topped it with an orange glaze and sprinkled with pecans. I froze in pieces what we didn't eat that day as I did not expect it to age well. Occasionally for dessert, we will take a piece out of the freezer (to share). Very satisfactory. Like so many of you, I love the play with my food.

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