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Classic Focaccia

It's easier than you think

by Peter Reinhart

Time is the secret of a great focaccia dough. Peter Reinhart's recipe takes two days to make, but the actual hands-on time is quite short. Learn the basic technique, then dress up your focaccia with any of a variety of toppings.


From Fine Cooking 63, pp. 58-61
February 1, 2004

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