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.