This recipe was given to me by Michael Schmitt, the artist and wood shop overseer extraordinaire at UC-Santa Barbara. Michael inspired me daily with his amazing looking lunches he managed to prepare each day from his small wood shop office using only a toaster oven. As I would sit eating some barely edible panda express he would be dinning on fresh bread and tomatoes from his garden and telling me stories about his time in France. This recipe is perfect for bread novices like myself and is really wonderful right out of the oven with a sharp cheese.
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