Soft and chewy olive oil bread with a thin crust. Although this bread is best eaten warm on the day of baking, it makes fine Crostini, (Italian open sandwiches made on thin slices of toast) the next day.

Made with really good fruity olive oil, this is soft, yet chewy, olive oil bread with a thin crust. This bread is best eaten warm on the day of baking. On the next day it makes fine crostini, Italian open sandwiches made on thin slices of toast.