Green olive and fennel pollen semolina bread
Bake this bread if you're planning to share it during an aperitivo. Consider baking two loaves as it will disappear quickly
My 25% Southern Italian blood influences my preferences for semolina bread rather than the bland, Tuscan bread.
Chewy, intensely aromatic, with a dense yellow crumb, it is my go-to bread when I bake it at home with my sourdough starter.
For a meal with friends, I jazzed it up with fennel pollen and pitted green olives. I served the bread as an appetizer a…
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