Yeast

This recipe was created to accompany Mozzarella, Arugula and Marinated Tomatoes on Focaccia .

Majorca, Spain When this dessert is made on Majorca, rum-soaked raisins are baked on top. Here the filling is flavored with rum; then the cake is served with a strawberry compote.

Schiacciata means "flattened down," and in Tuscany the term generally refers to flatbread—what everyone else in Italy calls focaccia. During the wine-grape harvest, Tuscans make a not-too-sweet dessert or snack of bread dough and grapes, said to be of Etruscan origin. Realistically, at this time of year in the United States it will be hard to find a grape flavorful enough for this recipe. If you can't find great grapes, save this recipe for next autumn, when Concord grapes are in season, and substitute the almond cookie recipe.

Cornmeal gives these blini a slightly crunchy texture that is perfect with the salsa.

Rich with chocolate and dried apricots, this dessert is a stately yeast-risen cake that requires no kneading and very little attention. When you set it aside in a warm place, it does much of the work by itself. A large bundt or angel food pan can replace the traditional ornate mold.

Even if your crackers fail to puff, they'll still taste delicious. This recipe is an accompaniment for Scallop Chowder .

Roasted poblano chilies add a wonderful smoky flavor to this pizza; however, if they are not available in your area just omit them from the recipe.

Fast-rising yeast makes this bread a snap to prepare. A dry red wine, like Chianti, is ideal with this Italian-accented menu.