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Five years ago, I built a 54" brick oven in the dining facility. Since then, it has been used for many purposes, especially Friday night pizza, slow roasting meats, and more recently, Wednesday focaccia.
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Chris made a large tub dough and it sat beside the oven. Multiple ingredients were available as the light and varied toppings customary on focaccia.
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At 11 am, just before the lunchtime rush, when 350 students and faculty arrive, we began making focaccia. We went non-stop until 1pm. I think we made about forty focaccia.
Every chef, pizzaiolo, cook has tricks. Chris showed me a few that I'll carry with me on future focaccia adventures,
Grazie Chef Chris.
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