This recipe for croutons is from three-star Michelin chef Massimo Bottura. Use a rustic loaf or baguette. Whole wheat, spelt and rye
breads all make delicious croutons. Use to garnish soups and salads, as a stuffing base or crumble over a casserole. Adapt this recipe
to make toasts to accompany cheese and charcuterie.
Schiacciata is the Tuscan version of focaccia. Schiacciata means “pressed down”. You press down on the dough with your fingertips, to give it an uneven surface that makes it more fun to eat. Make one of the breads the traditional way with sea salt and rosemary. Be more extravagant with the second one and top it with halved cherry tomatoes, thinly sliced onions, zucchini or mushrooms. You could even make a sweet version with grapes or figs and a sprinkle of sugar.