No-Fuss Focaccia

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I first started making my own dough when I was a high school student, when I wanted to make my own pizzas and strombolis. I’ve ventured out and made a variety of breads over the years too, but pizza dough is a near constant in my life, being made at least once a month. (For awhile there, it was every week!). . . .

Read more from No-Fuss Focaccia at The Keenan Cookbook

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