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<header><h1>Resippy</h1></header>
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<li><a href=#>Recipes</a></li>
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<section class="article">
<h2>Bon Appétit Focaccia</h2>
<p> Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris ornare dolor ac leo convallis pellentesque. Donec varius arcu vitae quam hendrerit feugiat. Sed magna arcu, tempor nec mi vitae, laoreet cursus ex. Ut rhoncus, massa non lobortis bibendum, augue enim blandit est, nec sagittis nunc neque eu sapien. In libero purus, varius sed tristique at, imperdiet sed massa. In cursus congue ante at rutrum. Donec non ullamcorper tellus.
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</p>
</section>
<section class="aside"> <h3>Links:</h3>
<ul>
<li><a href="https://www.bonappetit.com/recipe/easy-no-knead-focaccia">Shockingly Easy No-Knead Focaccia</a></li>
<li><a href="https://youtu.be/RQOhAeNAjKc">IT'S ALIVE S3 • E8</a></li>
</ul>
</section>
<section class="main">
<h3>Bon Appétit Focaccia</h3>
<button type="button">PRINT</button>
<ul>
<h5>RECIPE</h5>
<li><strong>Focaccia</strong></li>
<ul>
<li>2¼ tsp. active dry yeast</li>
<li>2 tsp. honey</li>
<li>2½ cups lukewarm water</li>
<li>5 cups all-purpose flour</li>
<li>5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt</li>
<li>6 Tbsp. extra-virgin olive oil</li>
<li>Butter for pan</li>
<li>Flaky sea salt</li>
</ul>
<li><strong>Brine</strong></li>
<ul>
<li>1/3 cups water</li>
<li>1½ tsp. salt</li>
</ul>
<li><strong>Garlic Butter</strong></li>
<ul>
<li>2–4 garlic cloves</li>
<li>4 Tbsp butter</li>
<li>Rosemary</li>
</ul>
</ul>
<hr>
<ol>
<h5>INSTRUCTIONS</h5>
<li>Whisk together the <strong>yeast</strong> and <strong>honey</strong> in the <strong>2½ cups lukewarm water</strong>. Let it sit for 5 minutes and it should foam or get creamy, if not the yeast is dead.</li>
<img src="one.gif">
<li>Add the <strong>flour</strong> and <strong>salt</strong>, then mix with a rubber spatula until a shaggy dough forms.</li>
<img src="twotwo.gif">
<li>Pour <strong>4 tbsp. of olive oil</strong> into a large bowl. Transfer the dough into the bowl and turn it to coat it in the oil. Then cover the bowl securely and let it chill in the fridge until it doubles in size, about 8-24 hours.</li>
<img src="">
<li>Butter a 13x9 or 18x13 baking pan. Pour <strong>1 tbsp. olive oil</strong> into the center of the pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Put the dough into the pan and pour any leftover oil and turn dough to coat. Then let the dough rise in a warm place until doubled in size, between at least 1½ to 4 hours.</li>
<img src="fourfour.gif">
<li>Make the brine by mixing the <strong>1/3 cups water</strong> and the <strong>1½ tsp. salt</strong>.</li>
<video width="576" controls>
<source src="five.mp4" type="video/mp4">
</video>
<li>Place a rack in the middle of the oven, preheat to 450°. Lightly oil your hands and then stretch out dough to fill the pan. Dimple the Focaccia with your fingers aggressively, your fingers should reach the bottom of the pan. Drizzle the <strong>remaining olive oil</strong>, <strong>flaky salt</strong>, and <strong>brine</strong>(feel free to only use a little). Then bake focaccia for about 20-30 minutes, check the bottom of the pan when it it seems cooked to avoid burning. </li>
<video width="576" controls>
<source src="six.mp4" type="video/mp4">
</video>
<li>When you're ready to serve the focaccia it's time to start the garlic butter. Melt the <strong>butter</strong> over medium heat, remove from heat and grate in the <strong>garlic</strong>, return to heat and cook stirring often for 30-45 seconds. </li>
<img src="seven.gif">
<li>Brush with garlic butter and slice into squares and rectangles</li>
<img src="eight.gif">
</ol>
</section>
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