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I’ve been messing (yet again)with a sourdough focaccia that is 80% strong white flour and 20% of my home blend flour. It’s a wet dough (focaccia and ciabatta are pretty much as wet as they come) but the open crumb and hearty bite of this bread is a dream.
The recipe is adapted from Michael James.
This one in the photos is topped with roast potatoes, olives and sundried tomato paste.
