This is a traditional olive oil flat bread from Genoa Italy. It takes a lot of time to make, but the extra rising time gives the bread a fabulous flavor.
If you do not have a peel or baking stone, the bread may be formed and baked on a baking sheet dusted with cornmeal.
I felt like this was more trouble than it was worth. It wasn't bad, but I like my bread maker's focaccia bread recipe better. - 12 Oct 2005 (Review from Allrecipes US | Canada)
I always make it and all my friend are crazy about it. i usually add salt and rosmary (or oregan) on the top and extra oil to make the crust crispy. it's good to serve italian starters with it. - 11 Aug 2011 (Review from Allrecipes US | Canada)