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Linen & Basil

dal forno

Breads

10 recipes from 9 regions, Liguria to Sardinia. The newest is Crescia Sfogliata.

A browned, flaky folded pastry sits on a ceramic plate beside a bowl of soft cheese on a linen-covered table

Breads · Marche

Crescia Sfogliata

This crescia sfogliata recipe makes Urbino’s crisp, flaky griddle bread with a lard-layered dough that rolls easily and cooks in a heavy skillet at home.

1 h 47 min · Medium · Serves 4

Golden wedges of torta al testo sit on a wooden board beside cured meats, greens, cheese, and linen

Breads · Umbria

Torta al Testo

This Umbrian skillet flatbread cooks until lightly blistered, with a sturdy, tender crumb that splits neatly for cured meats, greens, or cheese.

55 min · Easy · Serves 4

Three browned buckwheat and sausage cake slices are stacked on a ceramic plate beside a folded linen napkin

Breads · Trentino-Alto Adige

Smacafam Sausage Cake

A rustic Trentino bake combines earthy buckwheat batter and browned sausage, with crisp edges and a tender center for a hearty snack or simple dinner.

1 h 25 min · Easy · Serves 6

Pale-golden flatbread sheets are stacked on a ceramic plate beside olive oil on a linen-covered table

Breads · Sardinia

Pane Carasau

This pane carasau recipe makes Sardinia’s crisp, paper-thin flatbread at home, with a hot oven, clear rolling cues, and a reliable batch-baking method.

2 h 49 min · Medium · Serves 8

Golden taralli are piled on a ceramic plate beside a linen napkin and scattered fennel seeds on a wooden table

Breads · Puglia

Puglian Taralli

These Puglian taralli are crisp, wine-and-olive-oil rings boiled before baking; the two-stage method sets the shell and keeps the centers dry.

2 h 13 min · Medium · Serves 8

A cut square of Tuscan grape bread showing juicy dark grapes between soft layers and on the glossy, golden top

Breads · Tuscany

Schiacciata all’Uva

This Tuscan grape bread layers juicy grapes, olive oil, and a tender rustic crumb; a simple yeast dough makes its seasonal sweet-savory balance easy at home.

3 h 7 min · Medium · Serves 10

The farinata in rustic wedges, showing its bronzed, lightly blistered top and tender interior

Breads · Liguria

Ligurian Farinata

This Ligurian chickpea flatbread uses a long-rested batter and a hot oven for a crisp, bronzed top and a tender center, with no special oven needed.

2 h 32 min · Easy · Serves 4

The finished round focaccia on a simple wooden board, cut into wedges so the soft interior and crisp golden base are visible

Breads · Puglia

Focaccia Barese with Tomatoes

This Puglian focaccia has a tender potato-enriched crumb, juicy ripe tomatoes, and a crisp olive-oil bottom; a patient rise keeps it light and flavorful.

3 h 10 min · Medium · Serves 6

A golden rectangular erbazzone cut into generous squares

Breads · Emilia-Romagna

Emilian Pumpkin Erbazzone

This Emilian pumpkin erbazzone layers roasted squash, greens, and Parmigiano in a crisp olive-oil crust that slices neatly warm or cold for lunch.

1 h 40 min · Medium · Serves 6

One whole Neapolitan Margherita on a simple plate or wooden board

Breads · Campania

Neapolitan Pizza Margherita

Slow-rise dough and a hot home-oven steel give this Neapolitan Margherita a tender center, crisp edge, and balanced tomato, mozzarella, and basil at home.

20 h 37 min · Medium · Serves 2