This week in the Bread Baker's Apprentice Challenge I baked Tuscan bread. This is an unusual loaf in that it is made without salt. Imagine my horror! I must say that I found myself being quite creative on how to consume this bread.
http://saltandserenity.com/2010/04/29/38-tuscan-bread-salt-and-serenity-bakes-without-salt/
My interest in Pane Toscano is getting so peaked, I think I'll buckle down and try it myself. According to the Pane Toscano Consortium, no olive oil allowed in the real thing, and they also make it with sourdough leavening (no baker's yeast). Perhaps a biga with a long ferment followed by a long bulk ferment and the addition of a proper amount of wheat germ to the flour would improve the flavor of the loaf?