Rosemary focaccia from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • stef on June 10, 2018

    Made this again for supper. Changed it to 4 1/4 flour and 2 tsps yeast. So much airier and crisp

  • stef on May 20, 2018

    The focaccia came out nice and crisp. Although it's says the dough should be soft and silky mine wasn't. Next time I won't add all 5 cups of flour.

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