Bread, pizza and focaccia

Bread and “panelle”

Bread, pizza and focaccia




For bread:
500 g mix for country bread
1 sachet of dry baker’s yeast
1 spoon of sugar
20 g  extra virgin oil
230 g water

For “panelle”:
500 g chick pea flour
1,5 l  water
½ spoon of salt
parsley or wild fennel according to your taste


To make bread: make a fountain with the flour and the sugar, in the centre add dry baker’s yeast and oil, then knead the dough adding water gradually.  When you get a soft dough, put it to rise in a hot place, covered by a damp cloth for 2 hours and 1/2. Form two loaves, make 3 diagonal cuts on the surface and let them rise on the tray for 30 minutes. Bake in preheated oven at 230° for the first 10 minutes, turn down the heat at 180° and continue cooking on static oven for  30-40 minutes, until is golden.

To make panelle: dissolve the chickpea flour into cold water, add salt and pepper, mix carefully with a whisk not to create lumps. Pour the mixture into a poth with thick base and mix it until the dough becomes compact and pulls away from the sides. Add parsley or wild fennel. Remove the poth from heat, pour the dough on baking paper, cover it with another baking paper and spread with the help of the rolling pin in a layer of about 3 millimeters. Cut the dough into squares and fry in boiling oil until golden brown.

Cut the bread into slices, fill it with 2-3 slices of panelle, close and eat immediately.