Focaccia dough with tomato, onion and garlic added; left to rise then chorizo, sausage, olives, cherry tomatoes and mozarella pressed into the dough. Light covering of finely grated cheddar cheese and baked for 25 mins @200C. Looked good and tasted great after a mornings paddling. Might leave out the tomato paste addition next time and go for a plain white dough, possibly slightly thinner but a great meal in one. Will add to the course!
Also made Brioche including one with smoked bacon and sausage; another one for the men.