Recipes

Recipe For Italian Bread

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Recipe For Italian Bread

Bread makes for a vital component of an Italian meal. Italians have been baking for thousands of years and are known for their baking techniques. There are numerous types of Italian bread some of which include Focaccia, Cecìna, Ciabatta.

Focaccia Recipe

This authentic Italian bread is similar to a pizza base, it is flat and flavoured with aromatic herbs and other toppings that make it a perfect accompaniment with a meal.

Focaccia

Ingredients Required

2 teaspoons dry yeast
3 cups flour
1 tablespoon sea salt
2 tablespoons sugar
1 cup warm water
1/4 cup olive oil
Cornmeal, for dusting

For The Topping

1 onion, finely chopped
10 olives, de-seeded and cut into half
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons rosemary
1/4 cup Parmesan cheese, grated
salt, as per taste
Freshly milled black pepper

Method And Preparation

Combine the yeast with warm water and sugar , stirring constantly till it dissolves. Let the mix rest for a few minutes.

Add the flour to the yeast mixture and beat with a mixer, add the salt and olive oil and beat until a smooth dough is formed. This may take 8 to 10 minutes

Once done, remove the dough from the mixing bowl and knead it a couple of times with the hand, cover with a damp cloth and leave it to rest in a warm place for about half and hour.

Grease a baking dish with some olive oil. Roll the dough to a round shape about half an inch in thickness and place it on the baking tray.

Subsequently, in a saucepan saute the onions and garlic, add the seasoning and the olives and mix well. Spread this mixture over the dough, sprinkle with the parmesan cheese and bake in a pre-heated oven at 400 degrees F for about 15 to 20 minutes.

Serve hot with soup or some salsa.

Cibatta Recipe

This bread got its origin in Liguria in the north west region of Italy; this elongated and flat white bread is commonly used for making sandwiches and paninis

Cibatta Recipe

Ingredients Required

1 teaspoon yeast (dry)
500 grams Italian Biga, rested for 12 hours
4 cups flour
5 tablespoons warm milk
1 cup water,
1 tablespoon olive oil
Salt, one tablespoon
Cornmeal, for sprinkling on the baking tray

Method And Preparation

Combine the yeast with the milk and let it rest for about 10 minutes before adding in the Italian biga, olive oil, water and salt.

Blend all the ingredients until a smooth dough is formed, hand knead the dough for a couple of minutes and leave to rest in a bowl for about 45 minutes.

Cut the dough into 4 halves and roll each half into a cylindrical shape and stretch it gently. Place the dough on butter paper and dimple gently with fingertips. Cover with cling film and leave to rest for about 2 hours.

Preheat the oven to about 200 ºC.

Sprinkle some cornmeal on the baking tray, place the dough on the tray and bake for 20 minutes. Once the ciabatta is done, place it on a wire rack to cool before serving.

serve as an accompaniment along with the main course of a meal.

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