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On every street in the north of Italy you will be able to find a bakery that is slinging yeasted focaccia, smothered in oil and salt. They are a joy to eat, light and tasty and ideal in the mid-afternoon at the start of aperitivo.
It is important to use the best extra virgin olive oil you can afford. If you fancy a flavoured focaccia, olives or finely sliced white onion is often sprinkled over the dough just before the second resting time.
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