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Focaccia Bread
October 15, 2002

Fabulous! So delicious and easy. I added 1 tablespoon of salt instead of 1 teaspoon, sprinkled rosemary and sea salt on top of the bread and left off the mozzerella cheese. I also put a little cornmeal on the pan before putting the dough on. I served it with olive oil and balsamic vinegar to dip it in and it was just as good if not better then the focaccia bread I get from the bakery. It comes out flatter then most loaves (almost like a thick pizza crust) so you wouldn't be able to make a good sandwich unless you cut off a big piece and sliced it through the center. It would make a great pizza crust too. I can't wait to try that next time. Yum. No need to buy focaccia bread again!

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