Rosemary focaccia with olives from The Bon Appétit Cookbook (page 479) by Barbara Fairchild and Bon Appétit Magazine Editors

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Notes about this recipe

  • ashallen on October 13, 2019

    This is a really good focaccia recipe. The bread is soft and moist without "doughiness" and the flavors are great. Although it's best on the first day, it stays nicely moist for a couple of days at room temperature. Also available online at Epicurious.

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