For this fantastic and highly tested recipe, which I have already remade three times, I have to thank my Instagram friend, Marzia, who posted a photo on her profile in the gluten-free version, and immediately inspired me! Of course, I had to make some slight modifications to the flour mix compared to her recipe, but without overhauling it too much, for example by adding some whole spelt flour and slightly reducing the amount of water for the dough. Before baking it, I liked the idea of using that nice stock of sun-dried tomatoes from Marzamemi that I had in the pantry, a precious gift from my dear friend, Gaetana. Well, I had used part of it for two nice preparations and vacuum-sealed the rest in the hope of using it for some other delicious recipe like this one! The result? Believe me, it is something wonderful! A dough as soft as a cloud, perfect as a base for making focaccias, pizzas, and even sandwiches! Speaking of which, I will soon share with you the recipe for truly delicious and delightful stuffed buns, that will make you lick your fingers, using the very dosages of this recipe. So follow me, and you won’t regret it!
[Recipe by “Senzaglutinedi_marzia“ on Ig, with my personal modifications]
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients:
- 7 oz Manitoba Flour (+ as needed for the pastry board)
- 3.5 oz All-purpose flour
- 1.75 oz Whole Spelt Flour
- 7 fl oz Warm water
- 1 1/2 cube fresh yeast
- 1 tsp Sugar
- 0.7 fl oz Extra virgin olive oil
- 0.3 oz Salt
- 1.4 oz Salt-packed sun-dried tomatoes
- 1 sprig Rosemary
- as needed Oregano
- as needed Extra virgin olive oil
- as needed Salt
Preparation:
In a large bowl, mix the flours and create a well in the center. Gradually pour in the warm water in which you have dissolved the yeast along with the sugar (fig. 1).
Also add the oil around the edges and start mixing with a wooden spoon (fig. 2).
Once the mixture is combined, finally add the salt (fig. 3).
Then start kneading with your hands (fig. 4).
Transfer to a well-floured pastry board and work the mixture until you obtain a nice elastic dough that is no longer sticky (fig. 5).
Place it in an oiled container, cover with plastic wrap and a clean dish towel, and let it rest in the turned-off oven with the light on for 2 hours until its volume doubles (fig. 6).
Retrieve the dough and spread it with your hands on a well-oiled baking sheet, pushing towards the edges with your fingertips (fig. 7).
Brush the surface with a little oil and cover with a dish towel. Let it rest for a second rise inside the turned-off oven for 3/4 hours (fig. 8).
After this time, spread the dough again with your fingertips, also creating dimples in the center like for focaccia, and season with the previously desalted and blanched sun-dried tomatoes in boiling water for 2′. Finish with oregano and rosemary to taste and a drizzle of oil (fig. 9).
Bake in the oven at 392°F for 20′ and let it cool slightly. If you like, sprinkle with a pinch of salt before serving.
And voilà…your basic recipe for bread-pizza with sun-dried tomatoes is ready to be enjoyed!
Bon Appetit from Fefe’s kitchen!
