Although this excellent traditional Italian bread is yeasted, it does not take as long to make as other yeasted breads, since it requires only one rather brief rising. If you are making a long-simmering soup, this bread will likely fit into the time frame. It’s a natural pairing with Italian-style soups such as Minestrone (page 50), but it’s good with most any tomato-based soup.
Recipe information
Yield
makes 1 round loaf, about 8 wedges
Ingredients
Preparation
Step 1
Pour the yeast into the warm water and let stand to dissolve for 5 to 10 minutes. Stir in the sugar and 2 tablespoons of the oil.
Step 2
Combine the flours and salt in a large mixing bowl. Work the yeast mixture in using your hands, then turn out onto a well-floured board. Knead for 5 minutes, adding additional flour if the dough is too sticky. Shape into a round and roll out into a circle with a 12-inch diameter.
Step 3
Place on an oiled and floured baking sheet, cover with a tea towel, and let rise in a warm place for 30 to 40 minutes.
Step 4
Preheat the oven to 400 degrees.
Step 5
When the dough has finished rising, poke shallow holes into its surface with your fingers, at even intervals. Sprinkle the remaining 2 tablespoons of olive oil over the top evenly, followed by the garlic, coarse salt, and herb.
Step 6
Bake for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped. Serve warm, cut into wedges, or just have everyone break off pieces.
Nutrition Information
Step 7
Per wedge (8 wedges per loaf):
Step 8
Calories: 206
Step 9
Total fat: 7g
Step 10
Protein: 5g
Step 11
Fiber: 3g
Step 12
Carbohydrate: 31g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 294mg
