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Basic ligurian focaccia

Recipe from: 3 May 2010

Ingredients 4
Servings 12
Time 75 mins


  • 200
    all purpose flour
  • 100
    olive oil
  • 1/2
  • Topping of your choice


10 mins
Knead the oil and the flour together to make a dough – add enough water to ensure that you have a smooth, silky dough.

Wrap in cling wrap and set aside for an hour.
Knead again and set aside for another 15 minutes.

Pre-heat oven to 220 C.

Roll this out into a thin dough with a rolling pin and transfer, using your hands, into a greased baking tray.

Bake for 10 minutes.


Read more on: italy  |  starch  |  bake

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