Crispy caper focaccia

Capers make their way into my focaccia so that I can use the brine for the resting dough. It seeps into the holes and gives the bread a salty crispness. Another option is sage and lemon, or turn a little turmeric into the dough at the start and add raisins after proving. 

Next, try Rosie's recipe for a delicious walnut and beetroot tart.

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