INGREDIENTS: 2 cups warm water, 100-105°F 2 teaspoons active dry yeast 4 cups all-purpose flour, (1 lb. 3 oz.) 2 teaspoons sea salt or 1 1/2 teaspoons table salt 2 tablespoons extra virgin olive oil 1/2 cup Kalamata olives pitted, chopped 2 tablespoons fresh sage or rosemary, chopped 1 teaspoon coarse (kosher) salt METHOD: Pour...Read More

If you’re a regular customer, chances are you have met Chef Anne Baldzikowski at the Aptos Farmers Market where she frequently shops on Saturdays, or perhaps you’ve taken a weekend extension cooking class with her at Cabrillo College. Or, maybe you are one of the many students she’s taught over the years in the Culinary...Read More