I guess I must be your biggest fan on the site here Peggy...surprised others are not interested in any of these topics.
BUT...I made your stuffed focaccia, and it is really good
I used hot Italian sausage for the meat, shredded mozz instead of sliced, and I also sauteed a diced jalapeno, some onion and minced fresh garlic and mixed that with the ground sausage.
I did use a marinara sauce that I cooked down really thick for a couple hours and stepped on it (jarred sauce) with my usual seasonings to amp the flavor up. I spooned it on top, but not too much, not knowing how much it might make the bread soggy. It really didn't, and in the future I'll be much more liberal with it.
The bottom layer of the focaccia was a little crumbly/soft, which makes sense but I have a plan for next time. The meat part of the filling could also benefit from some sauce, so I will do this next time:
Pre-bake the bottom focaccia layer a bit so it rises. Pull that out of the oven, then flip that layer over so the bottom faces up. This will allow the layer to rise and put the least absorbent side up toward the filling.
I'll add some of the reduced sauce to the meat mixture with the aforementioned jalapenos, etc, then essentially follow the recipe from there.
If you look at the top layer of focaccia, I put that portion of dough in a piping bag and piped it in "ropes" over the top. I think t came out beautiful.
Also, the parchment papers is a great idea, I almost skipped it figuring this would cut and serve just fine without it. But it allowed me to remove the baked dish just by lifting the parchment and sitting the "loaf" on a wire rack to cool and not allow any more moisture to be trapped. This allowed for easy cutting with a serrated bread knife so it stayed perfectly intact in pieces. The parchment will also make my flip of the bottom layer method much easier. I snipped the corners of the parchment at a 45° in from the corners so it could fold in to the corners of the pan for a nice square-ish fit.
I can imagine several different flavor profiles...different meats, different cheeses, different flavors in the focaccia itself with this method. I make an Italian seasoned version of the focaccia most of the time, but just recently did one with herbs de province that works well with a lot of toppings like pesto and tapenade. I have also made a bacon and cheddar version which would be good with...yep, ground beef and cheddar in the middle of this dish! Mexican...thats right, I can see a fantastic version of this in a Mexican format...even a Greek flavor profile with ground lamb.
I even used your idea of making up the dry ingredients as an assembly line. This bread is so good, it disappears fast, I need to make more...more efficiently. So from now on I will make up 6 batches of the dry at a time. I didn't have cheap paper plates, we only keep the good ones, but I found some large Styrofoam cups I have no idea why we have, and thats what I portioned in, then poured in to baggies. Rinsed the cups, let them dry and stacked them in the pantry to use over and over!
Thank you for your work. It's really expanded my low carb cuisine.