Mediterranean Mariner Bread

When I worked in Las Vegas, there were two Italian chefs who served my breads. One of them, a very food-wise Tuscan, caught my imagination with an old sea tale. He’d heard a myth that Mediterranean fisherman on longer voyages made a bread with the liquid used for curing anchovies in place of salt. An email to Mario Batali produced a reference to Apicius, an ancient collection of Roman recipes. Nosing aro