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Focaccia Bread
May 24, 2008

The herb combination is great. Use a little more salt (or sea salt) and a little less garlic powder. This recipe leaves two crucial things for focaccia bread. First, the water needs to be warm (110- 130 degrees ) when you add it to the yeast for the rise. Second, after you punch down the dough, it needs to rise a second time for about 30 minutes. If you fail to let it rise again the bread will be too dense. It is also advisable to bake at a slightly lower temperature for longer, but the second rising of the bread will help to take care of that.

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