Does anyone know why my recipe format changed?...it was normal with the ingredients listed with instructions below...then when I clicked submit, it changed to this difficult to read paragraph format...

Thanks!  Beth

That 's a delicious looking loaf. I wouldn't worry about the format of the recipe...we'll figure it out. Thanks for the pics and congrats on the great bread.

-Chad

and to think I spent this whole frigid, frigid day baking bread/cookies/muffins/soup.... and now THIS is all I want!

Beth, that looks so delicious! I would love to make it and wonder why I couldn't bake it on the stone covered with the ss mixing bowl to save the hot water and spritzing? My bowl is big enough, I think. Congratulations on making it "out of your own head" as my late m-i-l used to say, and thank you for sharing, A.

Thanks for your kind comments...

Next time I may try broken-up browned Italian sausage and/or sauteed mushrooms, onions, & garlic...fresh basil, too...

Beth

This really is not a difficult recipe, but I think the above format makes it seem so, here's the way it should look:

B's Five Layer Hidden Focaccia½ the dough of Floyd’s Italian Bread…nice wet flippy dough…1 jar Organic Bella Terra Sun-Dried Tomato Pesto, 3 oz.7 pimento stuffed green olives, sliced¼ t. fennel seeds, toasted & slightly crushed4 hunks sun-dried tomatoes, chopped2.2 oz. freshly grated Parmesan Reggiano1 oz. fresh mozzarella piecesDivide dough into 3 pieces, 2 large & 1 small…Stretch or pull one of the large pieces to about 10 - 11 inches in diameter …place on peel on cornmeal sprinkled parchment…spread ½ of the pesto, ½ of the olives, ½ of the fennel seeds, ½ of the tomatoes, & ½ of the cheeses onto the dough within ½ inch of the edge…Begin to preheat  the oven, stone, & water pan to 550 degrees, convection…Stretch or pull the small piece of dough to just barely cover the toppings…spread on the rest of the toppings, in the same order as above, to the edge of the second dough…Stretch or pull the last large piece of dough the same size as the original…mist the bare edge of the original dough with water…place the last piece of dough on & press & seal the edges…check for large air pockets between the top dough & the toppings underneath & poke a hole to release the air…My prebaked loaf was about 1 inch high x 12 inches diameter…it sat for about 15 minutes while the oven finished heating…Thoroughly mist the loaf with water…slide the parchment & loaf onto the stone, pour 1 c. hot water into water pan & mist the loaf again…mist 4 more times, 30 sec. apart…lower temperature to 450 degrees, convection (lower temperature 25 degrees if no convection)…bake to 22 minutes, rotating once…207 degrees internal temp…My baked loaf ended-up measuring 2 inches high x 11 inches in diameter… I did not slash it, it didn’t split as it baked and only leaked slightly on the top in 2 places…the crust was thin and crispy, the crumb was airy & moist and the” toppings” were oh so flavorful…

OK, I need help...how do I get my recipe to stay the way I've typed it?

Any help would be appreciated! Thanks!

Beth 

Thanks, Mini Oven...I'll try it...

Beth