i've made several versions of this recipe - did the Gruyere version, did a mediterranean version with romano/parmesan cheese and herbs, made an olive oil version (sparing on the OO) with kosher salt and cracked pepper. I've made this with a refrigerator french bread, a refrigerator italian bread and a refrigerator pizza dough. I would suggest making it with the french bread the first time, so you get a feeling for how big the "knots" need to be - then you can branch out and make it with whatever bread dough you like to use. I know this is a simple recipe, but i love the versatility!
ddhockey Posted: 04/20/14