Apr 5 # 1 of 19
We love homemade breads in this house - regardless of the weather, heat and humidity - bread is usually in the oven.
Today I played with my bread - French bread today
I slit my loaves lengthwise and stuffed with a filling of chopped pepperoni and diced mozzarella that I seasoned with my Tuscan spice blend I make and finely minced garlic. Pinched and rolled to seal; braided together (after shaping); allow second rise - bake.
Of course - it's a sauce day here and that is on as well - happy soppin'!!
Posted By: The Ironic Chef
Apr 5 # 2 of 19
Mama, having the sauce cooking, everyone around it with a hunk of bread waiting to sop some sauce before it's even off the stove is a tradition here.
I like the filling you have for your stuffed bread. I make something I call a Stromboli that I also fill with the pepperoni, cheese and Italian spices. I stretch mine out into a rectangular shape, top and the roll jello roll style.
Strange coincidence, my daughter had just asked me yesterday to make some Stromboli soon.
Apr 5 # 3 of 19
IC - the only way to taste sauce is with a hunk of bread!
I'm happy with a pot of homemade sauce and a loaf of homemade bread!
I make stomboli - we love it and of course - I dip it in sauce - cripe I'd dip anything in sauce!
I filled my french bread "logs" and braided them together - just for the fun of it.
Hey - happy soppin'!
Apr 5 # 4 of 19
Mama, to Funny "playing with my bread". I never did to much with bread. I Love bread and all kinds but just never got into making it. I think once you get into making bread it's probably addictive. There seems to be a trick to making Good bread, that's what I think anyway or it's very involved. I guess I'm scared to attempt it. I just think that if I made Home-made Bread it would be one sticky mess! I would like to make focaccia bread one of these days. Cookie 
Apr 6 # 5 of 19
Cookie, you're right: bread making can become addictive. But what a great passion.
Let me advise you to get a copy of Peter Reinhart's The Bread Bakers Apprentice. He really teaches you what bread is all about. You probably can find it in the library.
Until I read it I just floundered around. I'd follow recipes blindly, not having a clue what was going on with this magical conversion of flour, salt, yeast and water into a loaf of bread. Now I have all sorts of confidence in my bread making, and am even maintaining a sour dough starter---something I wouldn't have even considered even two years ago.
As to focaccia, it's not a bread you want to start with. Because it's a high hydration bread, and for other reasons, it's the sort of thing you want to grow into. But once you do, you'll never buy a focaccia again.