[CH] Chile Focaccia

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Fellow ChDs,
I'm happy to own my pizza peel, and it was cheap (inexpensive)
Pizza Peel 
 #6477 Pizza Peel 14" x 16"   $15.00
http://www.finecookware.com/pizza.htm
some nice recipes and books at this site too, especially for hot heads like 
us.
Gareth

Ps: give Cameron credit, one beer IS ridiculous, but Anthony is only 14.  No 
argument on using bread flour, though I've been quite satisfied with 
unbleached, unbromated all purpose King Arthur Flour (yes, I have an 
affiliation, I sit at his Roundtable) which is made from hard, red western 
wheat, naturally high in gluten producing protein, 13 grams per 4 ounces.  I 
mix Chipotle powder into the dry ingredients.
If you add olive oil, you're making Ciabatta, not Focaccia.
Lastly, if you don't have a scale (I don't) you need to pour the flour into 
cups and not scoop it out of the bag.  Scooping compresses the amount of 
flour and adds weight which fouls up the recipe (that's why Cameron uses a 
scale).
G
Mediterranean Sourdough, anyone?

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