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Focaccia Bread
Reviews:
August 23, 2005

I read this recipe twice and wondered how on earth the dough was supposed to rise without proofing the yeast first, and then I read the reviews and found that it has been a problem for many people who have made the focaccia. ALWAYS proof your yeast! Just heat the water to 110 degrees and stir in the sugar, then dissolve the yeast and let the mixture sit ten minutes or until your yeast mixture is nice and foamy. Add the salt and oil, then your dry ingredients. My focaccia rose beautifully, but it definitely needs some salt in the topping. The next time I make it, I will sprinkle garlic salt before adding the mozzarella. This is a great recipe, it just needs to be a little more clear for the cook who isn't all that familiar with bread baking. Good luck!

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