This weeks croissant bread bake is designed to get your feet wet and prepare you for what is coming.

This one is for @JoAnn Amato since we have a shared love for giardiniera! Took my focaccia and folded in giardiniera and Italian beef along with a little bit of mozzarella and Parmesan. Once ready to bake, topped very generously with pizza sauce, pepperoni, more Italian beef and giardiniera, and some mozzarella 🤌🏻 bon appetit!!

A big shout out goes to @Judy Lyle for suggesting mangoes for my pizza on Saturday. I took on the challenge and first time attemped a sweet dessert version. I knew my mangoes are very sweet like syrup and very juicy. This will make the pizza crust soggy and might burn with the high sugar content. I opted for the second choice. Focaccia - Apple Blueberry Strudel served with chopped mangoes 🥭 I used Henry's Focaccia recipe. I just chopped some apples, tossed a handful of fresh blueberries, brown sugar, lemon juice, cinnamon, cardamom, nutmeg, ginger, all spice etc. coated it with flour. It took forever to bake and I had to keep turning the oven temperature up as it was not cooking and no smell. My aluminum pan sticks like crazy and always gets stuck in my baking pan. I lined it with parchment paper and did oil it like crazy. I was disappointed as this formed a barrier to fry and crisp the base. I also waited 10 mins before removing it from the baking pan. I was scared if I removed it earlier the focaccia would break. I did remove the paper and could see some water moisture on it @Henry Hunter How can I avoid this as I read aluminum pans are best for frying focaccia bread in it. @Mauvette Bailey Would it be better to cook the fruit first instead of adding it fresh. Would dried apples and blueberries work better, if so how to use it. 🥭

You've seen it all over your feed. The loaf that bakes up with the flaky, buttery, pull-apart layers of a croissant. Except there's no butter block, no three-day pastry school, and no two failed batches before you get it right. Here's the trick: you grate frozen butter right into the dough and fold it in. That's the whole secret. The cold butter makes steam in the oven, and the steam makes the layers. Anybody in this kitchen can do this one. And we're doing it two ways, like always: 🧈 Yeasted, for the same-day crowd. Start in the morning, eat it that night. https://pantry.bakinggreatbread.com/recipes/croissant-bread-yeasted 🌙 Sourdough, for the planners. A longer build and an overnight cold proof for real tang. https://pantry.bakinggreatbread.com/recipes/sourdough-croissant-bread Both recipes land in the Recipe Pantry this week, and we bake together Saturday morning in the working thread. I'll be right there with you, start to finish. One thing you can do today: put a stick of butter in the freezer. Cold butter is the whole game, and we'll get into why this week. So tell me: are you Team Yeasted or Team Sourdough this Saturday? Drop it below. 👇 Perfection is not required. Progress is. Henry ⭐🔥