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Focaccia Bread
September 05, 2002

Great tasting focaccia. Like many of the previous reviewers, I adapted the recipe for my needs. It was a hit with my family, but next time, I would add more than 1 tsp. of salt. I used 1 Tbs. (each) FRESH oregano, basil, thyme, & added rosemary. Also used 1 1/2 tsp. garlic powder, and added about 2 T. of some leftover pesto I had on hand. Placed all of this in my bread machine (dough cycle), and forgot about it. After the machine beeped, took the dough out and proceeded with the focaccia as instructed. Sprinkled cornmeal on the bottom of my baking sheet before placing dough on top, shaped, and used toppings. Sprinkled with the 2 cheeses, tomatoes, garlic, and olives. Baked in the oven at 450 F. Family devoured the whole thing! Yikes... ;o)

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