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Wow, I tried this recipe and it was great. I then filled my day old bread with turkey and cranberry sauce, topped with a little baby spinanch, gave it a good seeing to in the sandwich press and hey presto, one delicious flatcaccia. Yummmm :)

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If you're new at bread baking, focaccia is great way to start because it's pretty forgiving. It's also well suited to long, slow, fermentation at room temperature or below, which is handy if you don't have a proofing box (used by bakers to keep the dough warm while it rises). The only thing it's not well-suited to is people who are in a hurry. But that's true of almost any yeast bread.

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