The BRUSADELA ROMAGNESE is a leavened focaccia, sweet or savory, of ancient origins, born by chance during bread making. It was baked first to test the oven temperature by inserting a small loaf which would come out slightly burnt, hence the name brustatela or brusadela.
The recipe for preparing brusadela is very simple. You make a slow-leavening bread dough, then bake it in the oven. You can prepare the dough with either salt or sugar for a sweet focaccia.
The savory version is great for filling or to accompany salami and cheeses, while the sweet version is perfect with Nutella or jam, or for dipping in milk in the morning.
In any way you prepare it, the brusadela will be excellent and perfect for the whole family. If you want to enjoy it locally, the brusadela festival takes place on August 20th.
Follow me in the kitchen today, we have the Romagna brusadela.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups all-purpose flour
- 2 cups cake flour
- 1 tsp fresh yeast
- 1.25 cups water
- 1 tsp salt (or 2 tsp sugar)
Steps
Dissolve the yeast in the water, place the flour in a bowl, add the water gradually and the salt, and knead well.
The dough can be a bit sticky; oil your hands and finish kneading, shape into a ball and let it rest for 30 minutes.
After the time has passed, perform a round of folds: create a rectangle, bring the short side to the center and cover with the other short side, let rest for another 30 minutes.
After the time has passed, repeat the folding round, then let it rest overnight in a bowl, or until doubled.
After the time has passed, take the dough and divide it into 4 pieces, shape them into small pizzas with your hands, do not use a rolling pin.
Place the loaves on the oven tray, preheat the oven to the maximum temperature, mine goes to 572°F.
Bake and cook for 10-12 minutes, after 5 minutes brush with oil and lower the temperature to 446°F or 392°F depending on your oven, I lowered to 446°F.
Remove from oven, let cool, cut and fill or use instead of bread.
Bon appétit
IF YOU LIKE THE RECIPE CLICK ON THE STARS BELOW. THANK YOU
If you want to savor the true taste of Romagna, you can’t miss the Brusadela.
Brusadela Romagnese Traditional Focaccia
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FAQ (Questions and Answers) Brusadela Romagnese Traditional Focaccia
Can I store the Brusadela for several days?
Yes, you can store the focaccia in an airtight container at room temperature for a couple of days.
How can I fill the Brusadela?
You can fill it with ham, salami, mozzarella, or with a good homemade jam for breakfast.
Can I make Brusadela with instant yeast?
Yes, but you will get a different focaccia.
Is it possible to bake the focaccia in the air fryer?
Yes, you can also cook it in the air fryer if you don’t want to turn on the oven.
