Pissaladière is a wonderful flat-bread treat, rich in onions, olives, and anchovies. This summer, I used an adapted sourdough for the dough which resulted in a paper-thin crust to complement the toppings, good for L'apéro with rosé or Ricard.
Epic Macaroni and cheese
Signing Macaroni At the Museum of Food and Drink, culinary historian Karima Moyer-Nocchi delivered a compelling...
Can you share the sourdough recipe for a thin crust? All I can find are thicker focaccia-styles.