I just got Elisia Menduni's new book Antico Forno Roscioli. To remind you, the book is named for the bakery and restaurant I visited in Rome several times. Skimming through the well documented and photo filled book, I recognized some of the dishes and breads enjoyed in Rome.
Diving in to give the recipes a try, my first effort was to make a featured Lariano bread, even while I dreamt of making tozzeti, wonderful little square rolls. Anyway, here's my first try, a long proof and final shove in the oven and I got this lovely loaf!