A simple topped bread will stand up to coastal conditions, especially when cut into squares and individually wrapped in waxed paper. Our easy version is conveniently made from purchased bread dough; you can top it off with items from an Italian deli counter or supermarket, from artichokes to olives. We especially like silvery little marinated anchovies plus a sprinkling of coarse sea salt ― both of which add appealing flavors from the briny deep.
KATE WASHINGTON
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