While I do have some criticisms of the recipe itself, they so pale in comparison to the actual bread that I can't bring myself to dock this recipe a star for them. If the ingredients in this recipe appeal to you to begin with, you've GOT to make this bread. So, as the 1st reviewer, some helpful tips. I couldn't see boiling the garlic for 15 minutes. It wastes 15 minutes and it wastes a lot of garlic flavor into the water. So I mashed it with the salt called for with the back of my chef's knife into a paste. The pine nuts can be quickly toasted in the microwave - it just takes a minute or two. But here's my main criticism: the recipe directs you to include the oil you've drained off the tomatoes. Now how much is that? Waaay too vague and the amount of oil used could make or break this bread! So, rather than trying to guess at how much that should be and rather than the 2 T. shortening, I simply did away with both and used a quarter cup of olive oil and called it a day. It was perfect. I didn't have provolone so I used another semi-firm cheese, ricotta salata, and a couple of tablespoons of freshly grated Parmigiano-Reggiano. A "bunch" of green onions is also vague, so I chopped up just the green part and added it to my liking. I threw in some black olives because I had some already opened and because I knew they'd be a great addition. Finally, I brushed the warm, baked bread with melted butter. Golden crust, hearty, dense and robustly flavorful - this bread is a beauty.
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While I do have some criticisms of the recipe itself, they so pale in comparison to the actual...