What is it? Thin and crispy yeast-leavened bread, soaked in olive oil and fresh rosemary.
In the last class of the month, we'll make this universal Italian table bread. We'll learn about biological leaveners, and see what result they have on the end product. Next, we'll discuss the importance of quality ingredients, and see how they ensure a thin and crispy result. Lastly, we'll run through a few topping options to make this recipe yours!
