Get the latest Seasalt recipes from Group Recipes. http://www.grouprecipes.com/tag/seasalt I love making breads. There's just something comforting and therapeutic about working dough, letting it rise and smelling your handiwork bake in the oven. It's the essence of home and comfort and good eating. Originally cooked in the ashes of the hearth, schiacciata, which means "squashed," is usually about an inch thick. Variations of the bread are made throughout Italy; Tuscans simply brush it with olive oil and sprinkle it with salt. Sometimes they add herbs or make a sweet version with grapes and sugar. Remember that bread doughs can have different consistencies depending on the climate: This one should be soft, but not too sticky. Add more flour if it feels too wet. Serving size of 1 means it makes one round loaf. The prep time does include rising and cooling periods. Enjoy. Recipe from Bon Appétit. http://www.grouprecipes.com/50896/schiacciata---classic-tuscan-flatbread.html Oh my...you'll reach for this recipe again and again for its stunning simplicity and taste and for how well it works with any aperitif. Roasting the hazelnuts in the oven results in a deep nuttiness, which is then brought firmly into the savory realm with a sprinkling of salt and thyme. This actually makes 2 cups of nuts....so the servings can vary depending on the recipients. They're so good, they certainly don't last long... Enjoy. Recipe from Gourmet Magazine. http://www.grouprecipes.com/40717/roasted-hazelnuts-with-thyme.html