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@cornelius_blackfoot
Olive and thyme bread tastes nice, closer to focaccia than I was expecting. Left the salt from the recipe out as I used the brine from the jarred olives as the water in the recipe.
Crumb is much softer than I was expecting, and when you get the salty hit of a bit of olive, it’s good.
Going to toast with some scrambled eggs as a late breakfast, early lunch.
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