This bread hails from Puglia, the heel of the boot of Italy. The name itself translates to “villager” or “countryman.” It’s a rustic peasant bread we make with nothing but organic wheat flour, water, sea salt, and yeast, along with an organic cornmeal-dusted crust. This is what bakers call a high-hydration bread, at 72% water. The high water content and long fermentation process result in a bread with large air pockets of varying sizes. We love them; they aren’t a mistake! During a trip to our stone hearth oven, all that moisture inside escapes and results in a tender, airy crumb and a thin, chewy crust. This bread has a sweet and buttery flavor even though there’s no sugar or butter in the dough. Paesano is perfect for passing around the table to rip and dip in olive oil, pasta sauce, or soup. Try toasting slices brushed with olive oil on the grill and then rubbing them with whole garlic cloves. We guarantee it’ll be the star of the meal and no one will have to know how easy it is.