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Focaccia with Olives, Onion and Rosemary

Fogaggia con Olive, Gipolle e Rosmarino

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Preparation info
    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Ingredients

  • 900 g/2 lb flour
  • salt
  • 60 g/

Method

Put the flour and salt in a bowl and make a well. Dissolve the yeast in a ½ glass water, adding a pinch of sugar. Leave to froth.

Stir the yeast into the flour. Stir in the oil and wine, then add the rest of the water. Knead for 10–15 minutes, adding a

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