Thursday, 8/25/16

Repeat of the Smitten Kitchen zucchini focaccia, plus a tomato-mozzarella salad. The focaccia was a tiny bit soggy on the bottom, plus I should have oiled the pan a bit more, but the flavors are amazing. I used sharp cheddar instead of gruyere, and it was just as good. Heated up for lunch the next day was even better, as the bottom got nice and crispy. I wouldn't have thought that the breadcrumbs on top were needed, but they really do add a lovely crunch.