Stuffed Focaccia Bread

Disclaimer:  I took these pictures before my amazing photographer friend Katie advised me not to use a flash. Ooops.  I promise these photos do not do it justice.

Yum.  I saw this recipe on The Italian Dish a few months ago, and have been dying to make it.  Since it’s not nearly as fun to cook for yourself, I waited until now (that I have an eager-to-taste-test hungry husband) to try it out.  I stuck to the recipe for the bread, but I changed the filling from the original.  You will learn that I rarely stick to the recipe and always have to “Maya-fy” things.

I was in a hurry to a social yoga bike ride (yes, Austin is awesome), so we didn’t even wait for it to cool before diving in.  This resulted in a large burn on my forearm.  I failed to have the foresight to see that when I dislodged the bottom of the springform pan, the incredibly hot outer ring would hang on my arm. So, don’t make the same mistake I did.  One thing that wasn’t a mistake was making this bread.  2 people, 9″ diameter pan, 5″ high sandwich…and only 1/4 of it left for the next day. Do the math- we ate a lot. Good thing we didn’t invite friends over!