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Narrow Results You've Selected: Bread Italian Bake Remove all Source Saveur (12) Local Lemons (1) Smitten Kitchen (1) Tres Petite Gourmande (1) Difficulty Easy (8) Medium (3) Hard (1) Main Ingredient Bread (13) Cheese (5) Eggs (2) Fruit (2) Nuts (2) Show all... Pasta (1) Pork (1) Vegetables (1) Season Spring (5) Winter (5) Fall (2) Summer (2) Occasion Christmas (2) Easter (2) Cocktail Party (1) Topic Recipe (15) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Bake"; var omni_prop8 = "Course:Bread,Cuisine:Italian,Technique:Bake"; var omni_pageName="saveur:"+omni_prop12; 03/05/2013 Angeli Caffe's Focaccia Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat. Issue #127 11/10/2008 Pandolce Alto This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake. Issue #116 02/12/2008 Saint Joseph's Bread Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph. Issue #109 09/18/2008 Baked Music-Paper Bread with Rosemary While visiting Sardinia we were served this very simple and flavorful snack. Issue #68 12/05/2007 Old-Fashioned Genoese Sweet Bread This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version. Issue #15 03/29/2007 Eastertide Tart This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life. Issue #15 04/06/2007 Bread with Prosciutto and Olives This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning. Issue #11 03/14/2007 Master Pizza Dough We developed this recipe by watching a real Neapolitan pizza maker at work in a New York pizzeria. Issue #7 05/15/2013 Menu: A Neapolitan Pizza Dinner Bring the heart of Naples home with this menu of classic pizza recipes. Does Not Apply 01/28/2011 From The Test Kitchen: The Best Flour for Making Pizza What's the best flour for making pizza dough with? The SAVEUR Test Kitchen likes Caputo 00 flour for two reasons: one, it's finely ground, and two, it has a lower gluten content than most flours. Does Not Apply 10/22/2009 Pecorino Peppercorn Biscotti A perfect side for rich, cool-weather soups: savory biscotti with a kick from black peppercorn and salty pecorino cheese. Continue... Does Not Apply Source: Tres Petite Gourmande 09/03/2009 Focaccia with Figs and Goat Cheese The topping possibilities are endless for focaccia, but we like this one with fresh figs, goat cheese, and pine nuts. Continue... Does Not Apply Source: Local Lemons 08/07/2009 Rosemary Flatbread This flatbread is the perfect base for all sorts of savory toppings. Continue... Does Not Apply Source: Smitten Kitchen 01/29/2008 Rosemary Focaccia Marcella Hazan, a rosemary devotee, makes a similar focaccia. Does Not Apply 02/06/2007 Crunchy Piedmontese Breadsticks According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados. Does Not Apply