Unashamedly one of the best breads tasted, by far one of the easiest bread to make.
Wherever, (almost) I share meals with friends on the island, my bread is being served. Not only that, the bread has been served in weddings, anniversaries, birthdays and gatherings around Norway, as most people who have eaten the bread, has asked for the recipe. That bears testimony of success, I think.
The bread, drizzled with olive oil and sprinkled with flaky Maldon salt, and sitting on the every same mixture, is a match made in heaven.
The italian bread receipe, first handed down to me by a Copenhagen friend in New Zealand, modified by me, is often requested, so here it is again:)
