| Prep: 2 hours 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 297 | 4.8g | 0.7g | 52g |
| sugars | fibre | protein | salt |
| 3g | 2g | 8g | 0.59g |
About Michetta
Immerse yourself in the magic of a traditional, lip-smackingly delicious Italian classic: Michetta. This airy, soft and perfectly golden bread has its roots firmly entrenched in the heart of Milan is steeped in culinary history and tradition. With a distinctive bloom shape, a remarkable crispy crust, and a soft interior, Michetta is not simply bread – it is a work of art.
The Making of Michetta
The creation of Michetta follows the basic principles of bread making, starting with simple ingredients: bread flour, dry yeast, warm water, salt, sugar, and olive oil. Nevertheless, the baking of Michetta is all about precision and technique. The dough is carefully kneaded, meticulously leavened, then delicately shaped into its characteristic blossom-like silhouette. The end result? A lovely airy texture encased by a thin yet defined crust.
Enjoying Michetta
Quite interestingly, this bread variety bears a close resemblance to French Pain d’Epi and Pull Apart Bread in terms of texture. Furthermore, Michettas make an unforgettable hearty sandwich or a stunning base for bruschetta. The bread is extraordinary when joined with Italian favorites like marinara or prosciutto di Parma. However, it is equally delightful when simply served warm with a drizzle of olive oil, a creamy cheese or dipped into a rich, hearty minestrone soup.
The Heritage of Michetta
The rich culture stirred into each loaf of Michetta is as savory as its flavor. The name ‘Michetta’, originating from the Milanese dialect, means ‘small bun,’ although the hearty history it carries is anything but small. True to its Italian roots, Michetta truly embodies the time-tested culinary artistry of our ancestors. A single bite into this delectable bread is an experience that whisks you away on an adventure – from the rolling hills of Lombardy, through centuries of baking traditions, and straight into your home kitchen.
So, indulge in the simple pleasure of Michetta, knowing that you are partaking in a timeless tradition of culinary excellence, passed down through generations. Whether you’re dishing it up as part of a grand Italian feast or savoring it solo, Michetta is sure to delight your taste buds and elevate your dining experience.
What You’ll Need
- 4 cups of bread flour
- 1 packet of dry yeast (around 2 1/4 teaspoons)
- 1.5 cups of warm water
- 1.5 teaspoons of salt
- 1 tablespoon of sugar
- 2 tablespoons of olive oil
Method
Step One
Start by dissolving the dry yeast and sugar in the warm water. Leave it for about 5 minutes until the mixture gets foamy.
Step Two
In a large bowl, combine the bread flour and salt. Create a well in the center.
Step Three
Pour the yeast and sugar mixture into the well created in the bread flour and salt. Add the olive oil as well. Begin to mix the ingredients together until a rough dough begins to form.
Step Four
Transfer the dough onto a lightly floured surface and knead it for about 10 minutes, or until it becomes smooth and elastic. Make sure the dough is not too sticky, if it is, add more flour.
Step Five
Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel and set it aside for about 1-2 hours, or until it doubles in size.
Step Six
Preheat your oven to 425°F (220°C) and position a baking tray in the middle rack.
Step Seven
Once the dough has risen, divide it into equally sized balls. Shape each ball into a round loaf and create a deep cross on top with a sharp knife.
Step Eight
Place the shaped dough onto the preheated baking tray and bake it for about 20-25 minutes, or until it turns golden brown.
Step Nine
Remove the Michetta from the oven and allow them to cool on a wire rack before serving.
