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I-Florence by Dotflorence staff is licensed under a Creative Commons Attribuzione-Non opere derivate 2.5 Italia License.
Based on a work at www.i-florence.com
Archive for the ‘Cooking Recipes’ Category
Fettunta [Roasted bread and oil]
Ingredients
![Fettunta [Roasted bread and oil]](http://www.piattitoscani.it/foto/spacer.gif "Fettunta [Roasted bread and oil]")
Tuscan white bread
garlic cloves
salt and pepper
freshly pressed extra virgin olive oil
Method
If you cannot find Tuscan bread, the French ‘pain de campagne’ may be a decent substitute. For best results, the loaf should be a couple of days old. Cut the bread into slices about 1 cm thick and toast them until crisp – ideally, over the glowing embers of a wood fire; otherwise, in the oven preheated to 200°C. A toaster will not produce the best results. Rub each slice with garlic, then arrange the bread in a serving platter. Season with salt and pepper and drizzle with olive oil. For a change, you might like to top this with ripe tomato cubes, or home-cooked cannellini beans, or even shredded dark cabbage leaves.
Article by i-florence staff
Schiacciata – the florentine snack
INGREDIENTS
- 250 ml of warm water – about 1 cup
- 25 gr dry yeast – about 1 tsp
- 450 gr flour – about 3 cups
- 1 ½ tsp salt
- 70 ml extra-virgin olive oil – about 1/4 cup, plus more for drizzling on top
- sea salt to sprinkle on top
Directions
- In a small bowl, dissolve the yeast in the warm water. Let sit for 5 minutes while it reactivates.
- In a large bowl, mix the flour, salt, olive oil and dissolved yeast. Knead until smooth, about 10 minutes. Place in oiled bowl, cover and let rest in warm spot for about 1 to 1 ½ hours. » Read more…