icanwatermyplants

I always try to mix in a little bit of oregano, thyme and basil. Remember to add a tiny bit of extra water when using dry ingredients.

Just for your entertainment. This was a partial whole wheat/ white with herbs. Cold fermented inside the pan with lid on (brush lid with some oil so it doesn't stick). I made half pesto, half spicy and it's very far from traditional focaccia, except the dough, really.

Focasia dough with part pesto/mozzarella and part tomato/mad hatter/mozzarella. I decided against the traditional dimples. Did the secondary rise inside a 12" cast iron pan with lid.

Served with a choice of olive oil in combination with salt & pepper as well as extra tomato topping. Best cut with a very sharp bread knife.

What can I say? It's Friday again

I'm using imagepipe from fdroid, into webp format, keeping aspect ratio. Most of my posts don't need high res imagery anyway, just something to get the message across. What do you use?

This one happens to be square!

See https://en.wikipedia.org/wiki/Vlaai

For your viewing pleasure and inspiration.

Vlaai is a typical Dutch pastry which just so happens to fit really well in a 10" cast iron skillet. Super easy to make and with the cast iron it doesn't stick to the pan. Serve with a generous amount of whipped cream and coarse sugar.

Been making flour tortillas with the press. Fresh tortillas are amazing. Mine came with a bunch of wax papers to put between the press, but I discovered they did more harm then good. After several attempts I settled on a yeast based flour tortilla recipe which I spice up with mild chili powder. Press to shape and then roll it out to size. 60 second later in a piping hot pan and you have a tortilla. Those wax papers come in handy to separate them in the freezer.

My press came pre seasoned, but I think it can do with a few more layers. What are your tips for making tortillas?

Easy to make and perfect for cast iron. I tend to coat the pans between pancakes with a tiny bit of canola oil using a brush.

Two 8" skillets, heat up the bottom, flip bottom to top and it makes a great tiny oven. In my case, cheese bagels. Nice and crispy on the outside, soft in the middle.

For your enjoyment, can be served directly from the cast iron as well. These are 8" pans. Next time I might roll the crust out a bit thinner and make a lattice on top.