PizzaandMore

Archive for the ‘Italian breads’ Category

This is a very tasty Pizza bread recipe with wine, you may add red or white wine depending on your desired taste.

Ingredients

0.1 L light red or white wine,
0.2 L warm water
1 fresh yeast (32 gr)
1 tablespoon honey
500 gr all-purpose flour
1 teaspoon salt (dissolve in some of the 0.2 L of warm water and set aside)
2 tablespoons olive oil

Directions for the Pizza bread recipe with wine:

Place wine, water and yeast in a large bowl and stir until dissolved add honey and mix through. Add about 100gr of flour and mix with a wooden spoon until it becomes a loose batter. Add the remaining flour and stir in as much as you can with the wooden spoon (2 to 3 minutes). Then add the dissolved salt mixture.

Bring dough together with your hands and turn out on to flour board or marble surface. Knead about 6 to 8 minutes until you have made a smooth, firm yet sticky dough, then add the olive oil and knead for another 2 to 3 minutes. Place in a clean, lightly oiled bowl and cover with a towel. Let rise in the warmest part of your kitchen for at least 90 minutes.

Thereafter knead the dough, shape it into a loaf and place on a baking sheet, cut across the top with a sharp knife about 2 cm deep, in a diagonal pattern.  Let rest another 45 minutes then place into a preheated oven, temperature set to 180°C and bake for about 25 minutes or until golden brown.

This Pizza bread recipe with wine gives just a little different flavor so your friends will be very curious to find out what you have done to your bread.  Using a little less yeast and you can turn this Pizza bread recipe with wine into tasty pizzas.

This Tuscan White Bread is ideal to sop up flavorful soups and sauces as well as using for bruschetta. The Tuscan white bread is an easy and relatively fast recipe no long (overnight) resting periods

Ingredients for the Tuscan White Bread:
0.2L warm water
1/2 package fresh yeast
50 gr whole wheat flour
275 gr bread flour
20 grams semolina
2 tsp salt (dissolved in warm water)

Combine water and yeast and a dough mixer or a large bowl. Stir to dissolve and let stand until foamy, about 10 minutes,
Add whole wheat flour, and most of the bread flour to create a firm dough kneading about  8–10 minutes, then add dissolved salt, knead another 2 minutes,
Cover with a towel and let rise in a draft free area at room temperature for 2 hours,
Line a baking sheet with parchment; dust with semolina. Turn risen dough onto a floured surface and form into a large, round loaf. Place loaf on baking sheet, seam-side down. Dust with flour, cover loosely with plastic wrap, and rise another 30 minutes.
Preheat oven to 190°C,
Dust the top of the risen dough generously with flour, and using a serrated knife, slice a crosshatch into the surface of the bread, about 2 cm deep.
Place a pan of cold water at the bottom of the oven to create steam.
Bake until golden brown and hollow sounding, about 40–50 minutes.
Remove to a rack and cool completely on a rack before slicing into the Tuscan White Bread.

Focaccia bread is a part of any Italian dinner, The focaccia bread comes in many different flavors, which are mainly fresh herbs such as Rosmarino, thyme and Sage. Here is a tasty and fast recipe

This recipe makes 1 focaccia bread

350 gr all-purpose flour
1 pinch ground black pepper
1 small package fresh yeast
1 tablespoon vegetable oil
1 tbsp grated Parmesan cheese
1 teaspoon salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp white sugar
1/2 tsp dried basil
175 ml water (+/- 43°C)
2 tbsp olive oil
50 gr mozzarella

Preparation steps to make the focaccia bread:

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper.
Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for about 1 hour.
Preheat oven to 230° C.
Punch dough down; place on greased baking sheet. Pat into a 3 cm thick rectangle.
Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 – 20 minutes, or until golden brown.

Serve the focaccia bread warm.

Rustic Italian Bread is great to dunk into soups, make baquette like sandwiches or just as a sideto pasta and antipasti.
This recipe is super easy to make and it’s sure to impress your family or any dinner guests you’ll be inviting over this weekend. The Rustic Italian Bread outer crust is thick and crispy and the inside is warm, soft and delightfully tasty. The recipe makes two loaves so there should be plenty to go around

Ingredients for the Rustic Italian Bread:
Sponge:
180 gr flour
½ package fresh yeast
90 ml warm water (+/- 40°C)

Dough:
3 tablespoons warm water
1 ½ teaspoons salt
200 gr flour

Preparation of the Rustic Italian Bread:
Sponge:
Mix the yeast and flour in a mixing bowl until combined.
Pour the water in with the yeast mixture and stir the mixture for 3 minutes.
Cover the bowl with plastic wrap and rest at room temperature for at least 4 hours but not longer than 12 hours.

Bread:
After the sponge has properly rested, add the water and salt to it. Stir in the flour, adding a little extra as needed if the dough is too sticky.
Turn the dough onto a lightly floured surface (or place in a dough mixer) and knead for about 8 minutes or until smooth and elastic.
Place the dough in a bowl greased with olive oil, pat the top of the dough with olive oil and cover the bowl with plastic wrap. Let rise at room temperature for 90 minutes or until doubled in size.
Punch down the dough and divide it in half. Take one of the halves and shape it into a long rectangle by working it in the air with your hands and then lightly stretching it on a floured surface. Fold the rectangle in half, lightly stretch it out a little bit and then fold in half again.
Pinch the seam tightly together with your fingers, ensuring no openings remain.
Repeat the process with the other half of the dough.
Leave the loaves on the floured work surface, cover with plastic wrap and allow rising for 30 minutes.
Preheat oven to 210°C
Place each loaf onto a lightly greased and floured baking sheet or baking stone, stretching each loaf gently as you place them, and sprinkle each with flour. Cover the loaves again with plastic wrap and let rise for about 20 minutes.
Cut a few diagonal slashes across the top of each loaf and bake for about 20 minutes until lightly browned.

The Rustic Italian Bread is similar shaped as the French baguette.

Crostini with Spicy Topping – Crostini Piccanti

One of the most important elements of Tuscan cooking is bread-wonderful, unsalted, hard, crusty bread that appears on the dinner table in many disguised ways. Crostini with Spicy Topping is one of hundreds of variations of the Tuscan bread options. This wonderful Crostini with Spicy Topping recipe is so well mixed and camouflaged with other ingredients that it makes it one of my favorite dishes.

Ingredients:
250 grams loosely packed shredded Italian bread without its crust
60 ml red wine vinegar
80 ml extra virgin olive oil
2 tablespoons tomato paste diluted in ½ cup water
60 gr finely minced fresh tomatoes
30 gr finely minced red onion
2 tablespoons chopped fresh Italian parsley
3 tablespoons capers, drained and rinsed
2 cloves garlic, finely chopped
Salt to taste
Pinch of dried red pepper flakes
20 small, thin slices toasted or grilled Italian bread

Place the shredded Italian bread in a medium-size bowl with the vinegar and let soak for 10 minutes. Squeeze the bread with your hands to remove the excess vinegar. Wipe the bowl clean and return the bread to the bowl with the olive oil, tomato paste mixture, tomatoes, onion, parsley, capers and garlic,
season with salt and red pepper. Mix well with a wooden spoon to completely blend all the ingredients.
Spread the topping over the toasted Italian bread and serve.

Makes 20 Crostini with Spicy Topping

Crostini alla Mozzarella – Crostini with Baked Mozzarella

Bread and mozzarella is a very important combination in Italy and these simple crostini with baked mozzarella are a must on any party list. This easy and tasty crostini alla mozzarella recipe suits as an appetizer in about any setting, your home or restaurant.
Simply the aroma of the melted mozzarella and the sautéed garlic, anchovies and the sun-dried tomatoes will have anyone wanting to taste these crostini alla mozzarella immediately.

Ingredients for the Crostini alla Mozzarella:
12 small, thin slices toasted or grilled Italian bread
300 gr mozzarella, cut into 12 slices
2 tablespoon unsalted butter
1 tablespoon olive oil
2 cloves garlic, finely minced
4 anchovy fillets, finely chopped
40 gr sun dried tomatoes

Preheat the oven 220°C
Top each slice of bread with one slice of mozzarella and place on a lightly baked sheet. Bake about 5 to 6 minutes, or until the cheese is soft and almost completely melted. Meanwhile ,heat the butter and oil in a small sauté pan over low heat, add garlic, anchovies and tomatoes and sauté, stirring constantly for about 2 minutes.
Remove the bread from the oven, put some of the hot garlic mixture over each slice then serve the Crostini alla Mozzarella at once.

Makes 12 portions

Bruschetta con Spinaci – Tuscan Garlic Bread with Spinach

In Toscana a bruschetta is called fettunta,”oily slice”. In Roma and known worldwide it is called bruschetta. In many places all over Italy it might not even have a definite name, but one thing is for sure, there is nothing better and more basic than a slice of good crusty bread rubbed lightly with garlic and dribbled with extra virgin olive oil. Today this simple preparation has been updated and the bread is topped by a variety of ingredients.

Ingredients for the Bruschetta con Spinaci:

8 slices crusty Italian bread, cut ½ inch thick
2 pounds fresh spinach, washed thoroughly, dried and stems removed
0.1L of olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped sun-dried tomatoes
Salt and freshly ground black pepper to taste

Preheat the oven to 220°C, brush the bread on both sides with olive oil, place it on a baking sheet, and bake until it is lightly golden on both sides about 5 minutes.
If using fresh spinach, place in a large saucepan over medium heat with 0.2L of water and a pinch of salt. Cook until the spinach is soft 2 to 3 minutes, drain and squeeze very well in-order to remove excess water.
Heat the olive oil in a large skillet over medium heat, add the spinach, season with salt and several grinds of pepper and cook, stirring roughly 2 to 3 minutes. Taste and adjust the seasoning. Let the spinach cool slightly, then spread over the toasted bread and serve.

A few drizzles of fresh lemon juice give the Bruschetta con Spinaci a wonderful flavor as well.

Makes 4 servings