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Focaccia from Ottolenghi: The Cookbook (page 170) by Yotam Ottolenghi and Sami Tamimi

  • light brown sugar
  • active dry yeast
  • bottled water
  • strong white bread flour

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Reviews about this recipe

  • Gourmet Chick

    The focaccia takes its time but sometimes the good things in life can't be rushed.

    Full review