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I proofed the yeast in water before adding the other ingredients.

  • Large pieces or slabs of focaccia can be wrapped in foil and frozen.

  • Drizzle with remaining 1 Tbsp.

  • It's also a tasty addition to a bread basket or an accompaniment to a bowl of soup or a salad.

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Both schiacciata and pizza bianca compared to classic focaccia have a higher percentage of water and high hydration results in a softer crumb.

  • If you wish, add a few capers and season with a pinch of oregano.

  • Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

  • Imagine my surprise to note that I have been using this recipe since 2002.