The Secrets of Baking with Olive Oil (Errata)

Here are some clarifications and corrections for recipes in first edition of “The Secret of Baking with Olive Oil”.

Page 16 – Basic Pizza Dough: To make the sponge add 1/3-cup flour and not ½ cup flour

Page 21 – Lemon Rosemary Biscotti: In the procedure for this recipe it should say add olive oil instead of the butter

Page 34 – Chiacchiere: In the ingredient list it says P of salt. It should say Pinch of salt

Page 34 – Chiacchiere: I made several changes on the ingredient’s list:

  • 1 ¾ cups all-purpose flour
  • 2 eggs
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup sugar
  • Zest of one lemon, freshly grated
  • Pinch of salt
  • 2-3 tablespoons rum
  • Confectioners’ sugar for dusting
  • Canola oil for frying

Page 39: Lemon and Rosemary Cake: This cake can be also made in a 8-inch round cake pan.

Page 41: Capresa Cake: Add 1.5 ounces of coffee on the ingredients list. On the procedure add the coffee with the olive oil after melting the chocolate.

Page 49 – Fiadone di Pascua: The word Egg Wash in the ingredient list should be highlighted.

Page 65 – Piadina: You may not need all the water. Just add enough to make the dough come together