Hello everyone and
welcome in my kitchen
A very fragrant Italian bread that smells of the sun.
The crust is very thin,
the crumb a little denser than that of the baguette,
but it is eaten like cake.
° 500 g of flour
° 2 teaspoons of sugar
° 1 sachet of dry yeast
° 200 ml of hot water
° 80 ml of olive oil
° 1.5 tablespoons of salt
° 2 pinches of oregano
1 – In a tall glass, pour the sugar and yeast into the hot water and allow to dissolve for 5 minutes. In a large bowl, pour half the flour and the liquid preparation, until you get a soft and sticky dough. Pour in olive oil and knead, it will make the dough even more sticky.
2 – Add the rest of the flour, the salt and knead for 10 minutes, add more flour if necessary. Knead until you obtain a soft and supple dough. Oil the salad bowl, place the dough into a ball. Let stand 1 or 2 hours, covered with a clean cloth.
3 – Take the dough and work it quickly, divide into 6 balls or more. Cover with a tea towel and let stand 45 to 60 minutes.
4 – Preheat the oven to 230 ° c. Place a baking sheet on a baking sheet and place your bread balls, after having formed them as desired, sprinkle with wheat semolina, pass a shot of milk on your rolls, let stand for another 30 minutes and place in the oven.
Leave to cook for about 15 minutes, or more depending on the oven … From the moment your buns are golden on top, they are done.