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Kenny Rankin's rosemary focaccia
- 650 g strong bread flour
- 300 g Italian 00 flour
- 500 g tepid water
- 15 g fresh yeast, or 7g sachet of dried yeast
- 15 g salt
- 1 drizzle extra virgin olive oil
- 2 tablespoons olive oil
- 1 tablespoon water
- 1 small handful rosemary sprigs
- 1 pinch sea salt
Directions:View on Jamie Oliver
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