Great to enjoy as they are, with a drizzle of extra virgin olive oil or stuffed with various cold cuts, for example I prefer them with prosciutto or with tomato and tuna. A very simple dough to work with, does not require the use of a stand mixer.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6 rolls
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour (With at least 12% proteins)
- 1 1/4 cups water
- 1 tbsp fresh yeast (Or 1 tsp of dry yeast)
- 2 tbsp extra virgin olive oil
- 2 tsp salt
Steps
Pour the yeast and water into a container with an airtight lid, with high edges.
Stir with a spatula to dissolve it then add the oil, still stirring, the sifted flour, and finally the salt.
Mix the dough thoroughly with a spatula or a spoon until a homogeneous mixture is formed.
Close the container with its lid and let it rest for 45 minutes.
Now wet your hands with oil and directly in the container make folds by lifting one edge of the dough and folding it over itself towards the center, do the same for all 4 sides.
Close the lid and let it rest again for 30 minutes.
Another round of folds, another rest of 30 minutes with the lid closed.
Third round of folds, final rest of 40 minutes.
Generously flour the work surface and turn the dough over onto it, after flouring it try to stretch it with your hands to give it a rectangular shape.
Cut the dough into 6 pieces.
Sprinkle more flour and cover with a cloth.
Let rise again for 30 minutes, naturally in winter with a lower temperature the rising times have to be extended.
Preheat the oven to 430°F and bake the bread on a baking stone, or on a baking tray with parchment paper, for about 18/20 minutes.
