Italian Puff Bread
Ingredients
The dough
-
2
teaspoons
active dry yeast
-
1
tablespoon
salt
-
3 ½
tablespoons
olive oil
-
1 ½
cups
warm water
-
4 ½
cups
00 flour or pizza flour
The topping
Instructions
- Dissolve the active dry yeast in warm water and mix with salt and olive oil.
- Combine the wet and dry ingredients in a large mixing bowl and knead until a smooth dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 12 hours.
- Remove the dough from the refrigerator 30 minutes before baking.
- Preheat the oven to 320°C (608°F).
- Divide the dough into 4 equal portions and shape each into a disc about 5 mm thick.
- Sprinkle semolina on top of the discs and transfer them to a baking sheet.
- Bake for 3 to 5 minutes until puffed and golden brown.
Nutrition Facts (estimated)
Servings
4
Calories
663
Total fat
14g
Total carbohydrates
116g
Total protein
16g
Sodium
1752mg
Cholesterol
0mg
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