That's actually one of the ones I've tried.
Wasn't impressed... But feel free to prove me wrong. It's probably one of the few breaddy things I don't like.
Actually, it was very, very nice - how authentic is was, I really don't know, but there's not much left...
Although admittedly I only used Si & Dave's recipe as a rough guide, as it's much like my own everyday bread. The main difference was in the rest of the method after the bulk ferment, and the subsequent bake.
Having said that, I loaded up the dough itself with garlic and fresh rosemary from the garden, and did use a good Spanish evoo. Plus I used a flour mix that's 50% strong white and 50% atta as that's what's currently in my bread flour bin, and I used less yeast so that I could just leave it to get on with itself while I did other things. Oh yeah, and I baked it on a pizza stone.