Dilute 0,5 oz. of yeast in a cup of lukewarm water, combine with 3 oz. flour and let it rest in a warm place for one hour and a half, or until the volume doubles. Add to the fermented dough, 1 lb.-3 oz. of flour, the remainder of yeast, salt, and enough lukewarm water to form a dough which is soft and elastic. Work the dough until it comes away easily from your hands. Form the dough into a large ball, make a cross-like incision on top and cover with a towel. Let it rest in a warm place for 5 hours or until the dough doubles in size. Add the remainder of the flour and the water and work into the fermented dough until you achieve a smooth and elastic dough.
Next, cut small pieces of dough and roll on a wooden board to form long, thin sticks and place into a baking pan. Let the dough sticks rest in a warm place until they double in size. Bake at 550ºF for 10 mins.
Note:
With the same dough, you can make the classic michetta or rosetta. |
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