In the recipe for Grilled Fennel Flatbread with Olives and Sultanas (http://food52.com/recipes...), it goes right from talking about the first rise to the second rise, with no indication of what's supposed to happen in between. Am I right that the dough should be punched down after the first rise?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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