206 | BREAD Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving. NOTE: Because the focaccia was cold by supper time, I placed the focaccia in a preheated 175°C oven, sprayed it with water and heated the focaccia for 10 minutes. We cut it into squares and served it with small bowls of olive oil and balsamic vinegar. A hit. The following day it was fine heated in the microwave. At our house in Hofit: Ron family with Savta Tova, Eilat Levys with Itamar, Segoli family with Yael and Avram, Savta Rachela, Naama, Moshik and Nizan and Dikla
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