Holy mother of yeast doughs — I have fallen madly/passionately/hopelessly in love with Friselle. Are you familiar with this centuries-old Italian bread? It’s crunchy-munchy delicious. It’s sturdy enough to support all kinds of juicy toppings, including olive oil and cherry tomatoes. And few breads are so ridiculously fun to make. Make Friselle once, and I promise that you will make it again and again. Watch the video directions up top,

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