I am all for being healthy and taking care of your body, being gluten-free, and other kinds of diets, but as an Italican, it is really, REALLY hard to stay away from bread and pasta. Gluten free sourdough bread…No thanks!
Lately I have thought about the bread I grew up eating during my childhood. Over the years I have learned to adapt to american bread, but nothing comes close to the Italian one, especially to Pane Casereccio. So, after a long time of moping and whining, I finally found a recipe on Viva La Focaccia. As always, I had to make a few adjustments due to the difference of quality of ingredients (American flour is so much more refined than Italian), leaving me with a slightly different recipe, but the same delicious result.
This recipe is easy and has a very quick kneading time, but the dough will need to rise for 2-3 days. So plan ahead!
- 1 1/2 cups bread flour *
- 1 cup warm water
- 1 tsp dry active yeast
- 2 tsp salt
- *replace 1/2 cup of white flour with wheat flour to give it more crunch
- Pour the warm water in a large bowl. Stir in the yeast until completely melted and frothy. Mix in half of the flour until wet ingredients are absorbed. Add salt and remaining flour, and knead the dough for 5 minutes. Place the dough in a very large food container and seal it. Let the dough rest for two hours in a dry place. I placed my dough in the oven while turned off.
- After two hours, your dough will have tripled. Take your container and place it in your fridge where it will rest for 2-3 days.
- The longer it rises, the more sour it will be. I was so busy this week that it ended up being in the fridge for four days and it still was super delicious.
- Once your 2-3 days are up, sprinkle some flour on your work area and fold (not knead) the dough 3 or four times. reassemble the dough in a ball. Place the dough in a large cooking sheet over some parchment baking paper. Cover the dough with a cloth and once again, let it rest for 60 minute in a dry place.
- Finally, it is time to bake!
- Set your oven to 450. Grab a pan and pour 1 cup water in it. Place the pan on the lowest rack of your oven. The water will help with keeping the inside of your bread moist and fluffy. Place your dough on the middle rack.
- Bake the bread for 40 minutes. If the crust starts getting to dark, put some foil on it.
Our apartment smelled like a bakery all night, and it was fantastic! Chris was so excited that he couldn’t wait for the bread to cool down so he could eat it. You can pair this bread with sweet or savory toppings. It is honestly so tasty that I sometimes just eat it plain. My favorite way of course is by spreading some Nutella on it. Classic childhood snack. If you like bread and want to try some other recipe, why not try some Rosemary Sea Salt Focaccia?
Enjoy the bread while performing your favorite victory dance.