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1/1 Photo of Rosemary, Lemon, and Pepper Focaccia
An incredible bread! Using lemons on a focaccia seemed so unusual to me, I just had to try it--absolutely loved it! All these flavors play together so nicely. Recipe adapted from "A New Way to Cook", by Sally Schneider. I use Peter Reinhart's recipe for pizza dough, which I hope to post soon.
Units: US | Metric
Serving Size: 1 (13 g)
Servings Per Recipe: 6
The following items or measurements are not included: