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One of the easiest breads to make, I make foccacia at least once a week. Sometimes I make it plain, and sometimes I add garlic. This time it contains garlic and sun dried tomatoes, and extra virgin olive oil. Better than anything I can buy. I slice them into squares, then split, to make sandwiches, or just tear off pieces and dip in more olive oil, or toast the plain ones for butter and jelly. Made into croutons, these can be amazingly tasty.
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