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Focaccia
Preparation info
- Difficulty
Medium
Appears in
By Alastair Little and Richard Whittington
Published 1998
Ingredients
Method
Divide the dough above, after the first rising, into 2 equal pieces. Don’t knock them down, but pull them out into rough rectangles and shake flour on top. Leave, uncovered, to rise for a second time for 1 hour.