Every once in a while, along comes a loaf of bread that’s so rustic, so memorable, it ruins every other bread experience. Here’s that loaf.
- 30 M
- 4 H, 20 M
- 297
About Carol Field
Carol Field is a food journalist who’s contributed to Bon Appétit, Food & Wine, and Gourmet, and written nearly half a dozen cookbooks—In Nonna’s Kitchen, Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker—as well as the novel Mangoes and Quince. She’s won two IACP Cookbook Awards and a James Beard Award. She lives in San Francisco yet visits Italy frequently. @carolfield
Italian Breadsticks | Grissini Torinesi
Most Americans know grissini as those pale breadsticks in the long waxen envelopes at dive Italian restaurants. How sad.
- 25 M
- 2 H
- 4
Italian Biga
Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.
- 20 M
- 6 H, 20 M
- 147
Country Focaccia with Red Pepper Topping
Carol Field explains how to create a rustic italian bread, or focaccia, studded with sage and smothered with red bell peppers, onions, tomatoes, and basil.
- Quick Glance
- 1 H
- 3 H, 30 M
- 0