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Reviewed Focaccia

Apr 23, 2012 in Food Network Community Toolbox on

I had to use canola instead of olive oil, 50/50 bread and all purpose flour, only let it rise once, topped it off with shredded parm, provolone, and mozz with fresh rosemary, sea salt, and SO much garlic....and it was incredibly amazing. The colors of the cheese are brilliant and the bread is flaky on the bottom and SO rich and good. I am so glad "

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