This focaccia is a lean dough, consisting of only four ingredients, flour, water, salt and yeast. The flavor is developed by the time allowed to rest between the intervals of kneading which help develop it's unique chewy texture. It is then carefully flattened in olive oil using the fingertips and baked on a cookie sheet to make a large flat loaf. Toppings nestled in the dough are a magical addition. Try sea salt, rosemary, sun-dried tomatoes, olives or your favorite combination. It's exterior is crispy just out of the oven. After cooling a bit, the resulting soft, chewy bread is delicious on its on own or perfect for preparing several sandwiches at once. Slice the loaf lengthwise for a muffuletta style sandwich, stuffed with slices of cured meat, spicy mustard and picked peppers or other sandwich fixings. Once your large scale sandwich is prepared, cut individual portions to be served right away or wrap to serve up to 24 hours later.
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