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Article: Italian Breadwinners
- Article from:
- The Washington Post
- Article date:
- February 9, 1996
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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MAYBE YOU couldn't live by bread alone in Moses' day, but
you'd do pretty well today -- at least if you could make your way
through the menu. Focaccia, bruschetta, crostini . . . these are all
foods to dough for, and first cousins under the crust. All you need
to decide is how well you like it toasted, and how much you want on
top; and you can wander from light fare to long noshes without
breaking out of the bread line.
Traditional Italian focaccia is dough shaped into a flat circle
or, nowadays, oblong, brushed with olive oil and sprinkled with
salt. Slits in the dough's surface may bestuffed with fresh herbs