• Home made bread and Extra Virgin Olive Oil

    Today we share with you our recipe for home made bread to enjoy your bruschetta with our Extra Virgin Olive Oil


    2.5 cups flour

    1 ¼ cups water

    ¼ oz brewer’s yeast


    Put the flour in a bowl, add the brewer’s yeat and slowly add lukewarm water stirring with a fork until everything is mixed. The dough will be quite steaky,

    Let it rest for 10 minutes covering with cling film then, using a spatula, turn the dough several times. Then repeat other 2 times, waiting 10 minutes between each repetition. After approximately 30 minutes, put the bowl with the dough in the fridge and let it rest there from 6 to 24 hours.

    Then you take the dough out of the fridge and put it on a pastry board covered with semolina flour (so it does not stick to it) to make the folds. Form a rectangle and fold the outersides like a book. Then form a ball and put it on a baking trail covered with parchment paper and let it rest, covered, for 90 minutes. Afterwards, bake it in the lower part of the oven for 30 minutes at 428°F and then for 25 minutes at 356/392 °F. Once perfectly cooked, leave your bread on a grill to cool.

    Now you are ready to taste your Bruschetta with our Extra Virgin Olive Oil.