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.
That looks amazing. I’d make a grill cheese sandwich with a couple of slices and have it with some tomato soup.