@hiredgun7996

I spent an Easter Sunday with a family in Florence a number of years ago.  Schiacciata was served along with agnello (lamb) and a whole lot of other culinary delights.  Thanks for the recipe.  Perhaps I will make this for my family this upcoming Easter.

@alexmentes1348

I remember this bread from when I did a one-on-one total immersion Italian class in Florence.

@justjohnmusicchannel8327

Holoy Cow my Daughter is gonna LOVE making this, looks delicious!

@garryhammond3117

This looks amazing - Thanks- Cheers!

@NeuroSquire

I ate this in Prato and loved it. Can’t wait to make it. Thanks

@rebarron

wow!

@MichaelE.Douroux

Hi, Uncle Scott... looks delicious!

Off subject, just got a new carbon steel flat-bottom wok from Oxenforge. It's hand-forged and beautifully made from one piece. Paired it with a concave Abangdun induction burner and the pair cooks fantastic. Wanted to pass it on.

@curtismatsune3147

I'm on a dedicated low carb diet, but I gotta smell the roses, too, so if I'm going to treat myself to some carbs it's got to be something special like this.  It would be great with some prosciutto and cheeses plus olive oil and balsamic vinegar.

@bobgruner

What about adding potato starch to the dry ingredients instead of cooked potatoes?

@cricketycrickets3141

What do you think would happen if i used a sweet potato instead?

@guyjordan8201

Edit: My mistake-- you did say no knead... 

Let the no rise dough rise… you thought we wouldn’t notice that. Looks tasty though. 🍳

@CatherineC.2123

Picky person here. Don't pronounce the first "I."

@Visitkarte

Non stick sheet?
 Tell me you were joking! 
Yummy recipe but… non stick? 
Yea, I do have one but that’s ancient. Don’t like using it.

@JM-uo5vp

These videos are so much better without the annoying ‘Studio applause’