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Good to the Grain: Baking with Whole-Grain Flours

Focaccia

Page 174

Cuisine: Italian | Course Type: Breads

(1 review)

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Recipe Reviews

14th December 2010

Barbara from Amsterdam,

I made this recipe with sun-dried tomatoes and found it good but too salty (perhaps the type of salt). I split the dough, and baked the second batch a day or 2 later, but I found the first batch was better.

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