With our final menu for the summer, I decided to make a Italian panino with a soft foccacine. Foccacine are individual sized foccacia, uniform in shape and great for sandwiches. We went 100-percent sourdough, using half-milled mixture of farro and wheat and an eight-hour, overnight refreshment. With milk and olive oil in the mix, these soft crumb and yet texturally crisp little buns are perfect.
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