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Exquisite Yeastless Focaccia
January 16, 2009

Very different from yeast-made focaccia, I'd hardly even call it that. But still really good! I made some changes to the spices because I read the reviews that there was too much pepper. I changed the measurement to 1/4 teaspoon and it was STILL too much. I'll add less next time. Instead of garlic salt, I used garlic powder and onion powder, actually a good teaspoon of both, and then I sprinkled the top with coarse sea salt. It was super. I wonder if it keeps, though?

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