1.0Delicious Recipeshttps://www.gzrecipes.com/enloscrignodelbuongustohttps://www.gzrecipes.com/en/author/loscrignodelbuongusto/rich600338<blockquote class="wp-embedded-content" data-secret="yGCpiwfE8a"><a href="https://www.gzrecipes.com/en/loscrignodelbuongusto/ligurian-booklets/">Ligurian Booklets</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/loscrignodelbuongusto/ligurian-booklets/embed/#?secret=yGCpiwfE8a" width="600" height="338" title="“Ligurian Booklets” — Delicious Recipes" data-secret="yGCpiwfE8a" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/12/15-7-693961d97c6de5-72506163.jpg1026800Ligurian booklets are a typical regional bread, very soft and highly demanded, so much so that local bakeries are always well stocked with them. I made them in very little time, even with the amount of fresh yeast used, but you can reduce the amount of yeast and extend the rising time if you wish. As you can see, they are not even all the same size, but sometimes when I make small bread, I intentionally do not make them all the same size. Anyway, with this dough, you will get 10 booklets, which will be very useful to fill for a work lunch or to serve at the table to accompany the meal. Just follow my recipe and try how good they are!!! If you make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my Facebook page in your name.