Rosemary mustard focaccia

Page 74

Cuisine: Italian | Course Type: Breads

(1 review)

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Very good. I ran out of mustard and used 1 cup of spelt flour so had to add a bit more water to compensate. I reduced the salt to 1.5 tsp and used fresh rosemary from the garden. Baked 425 fan 20 min then removed pan for 2 additional minutes.

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