This is a light loaf from Puglia with lots of flavour and a lovely texture. To prepare the dough the traditional way you really need on-the-spot training from a local baker, but this recipe is a good start and will produce something quite delicious. Serve the bread as part of an antipasto course, with a richly dressed tomato salad and some chilli-spiked salami and sliced prosciutto, or with a selection of seafood dressed with olive oil, chilli and garlic. Serve warm or cold.
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