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Mini Focaccia with Tomatoes and Green Olives
Ingredients
  • 502 GRAMS (3⅔ CUPS) BREAD FLOUR
  • 5 TEASPOONS INSTANT YEAST
  • 1 TEASPOON WHITE SUGAR
  • 2 CUPS WATER, COOL ROOM TEMPERATURE
  • 8 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
  • 1 TEASPOON TABLE SALT
  • 130 GRAMS (1 CUP) CHERRY TOMATOES, HALVED
  • 136 GRAMS (1 CUP) CASTELVETRANO OLIVES (SEE HEADNOTE), PITTED AND HALVED
  • 1 TEASPOON DRIED OREGANO
  • FLAKY SEA SALT, FOR SPRINKLING
  • GROUND BLACK PEPPER
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