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Focaccia Ai Pomodori (Focaccia With Stuffed Tomatoes)
- Flour 400 g + some for the work surface
- Salt 2,5 ml
- Yeast ½ cube, 21 g
- Olive oil 50 ml
- Cherry tomatoe 300 g
- Anchovy fillets preserved in oil, 1 small jar
- Capers 30-45 ml
- Butter As needed, for the baking tray
- Coarse sea salt To taste
- Basil To taste
Directions:View on Fine Dining Lovers
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