Using the recipe for Tuscan bread, break off 2 inches pieces and drop a few at a time into about 3 inches of hot olive oil. Do not allow oil to smoke. Allow to fry until golden.

The interior of the small, deep-fried disc of dough is cavernous with air pockets. The exterior is tawny brown, even though there isn’t even a whiff of frying oil. It’s got a sweet flavor, which pairs ...