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Matthew EvansAbstract
Fresh rosemary, pitted olives, a drizzle of olive oil and a sprinkle of salt - freshly baked focaccia made easy.
While they may have a bad name from the 1990’s, when the Italian original was bastardised by lesser bakers around Australia, the humble focaccia is a pressed out flatbread that is still remarkably delicious, especially on the day it’s baked. Matthew Evans, Gourmet Farmer Series 4