In a bowl or stand mixer pour the flour and gradually add the yeast previously dissolved in water with a teaspoon of sugar.
Cover and let rest for 5-10 minutes.
Add the salt with the remaining water and then the extra virgin olive oil in a thin stream.
Knead until you obtain a smooth, homogeneous dough.
Cover and let rest for 20-30 minutes.
Divide the dough into 5 pieces of about 150 g each.
Roll out each piece with a rolling pin, then roll up along the longer side.
Roll out again with the rolling pin to form a long strip and roll it onto itself.
Place the pieces on a baking tray lined with parchment paper with the opening facing down and let rise covered until doubled in volume (about 2-3 hours).
Make a deep cut in the center and brush the surface with water.
Bake in a preheated oven at 210°C for 20 minutes.
Bowl
Stand mixer
Rolling pin
Baking tray
Parchment paper
Store in a paper bag for 1-2 days.
Perfect for those who want to start making bread at home.
Italia, Emilia Romagna
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| Energy (kcal) | 333.86 |
| Carbohydrates (g) | 77.77 |
| of which Sugars (g) | 30.32 |
| Fat (g) | 0.7 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 8.05 |
| Fiber (g) | 2.02 |
| Sale (g) | 0.77 |
