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Focaccia Bread

Reviewed: Dec. 23, 2012
This came out delicious! I didn't need to proof my yeast because it was in an unopened envelope that had not yet expired. I just made sure that the water was warm when I added it to activate the yeast and it turned out great! I also let the dough rise about 20 minutes longer than originally indicated before putting it onto the greased baking sheet. Will definitely be making this many more time!
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