1-hour-focaccia
Crispy on the outside, soft + pillowy inside and drowning in good olive oil, just how it should be. I’m all about letting bread do its thing and proof over night and all the jazz! But sometimes we don’t have the time to do that, so here a version that’s quick and just as good!
Ingredients
100 g plain flour
2 tbsp –180 ml extra virgin olive oil (divided)
2 tbsp –180 ml extra virgin olive oil (divided)
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