Think about this as an aromatic, fragrantly spicy olive oil brioche. It is an ideal bread for sandwiches that adds—and isn’t merely a vehicle for—flavors. I often shape the dough into long baguettes, which I bake, slice, and bake again in a slow oven to dry completely and make crunchy, savory biscotti (see Rosemary-Scented Cornmeal Biscotti with Nuts.
Serve these biscotti as a snack or as an appetizer with drinks, ricotta, or any fresh or aged cheese. They also pair very well with coffee and quince preserves as a dessert.