@ehBeth,
It is, I'll do it again. Could take many toppings.
I'm varying grains each time - well, often - and I should write stuff down, but it's really based on what is in the cupboard. Presently the white flour is king arthur's bread flour. One of these days I'll add some of the garbanzo/fava flour that's been sitting there waiting for me to make socca, but that's not been happening either for socca or for bread. By now there are probably butterflies zooming around in it.
