Homemade Michetta Bread

Ingredients

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 30ml (2 tbsp) olive oil 30ml (2 tbsp) olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 42g, 0.5g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the bread flour, yeast, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Punch down the dough to release any air bubbles, then divide it into small portions.
6. 6.
   Take each portion and shape it into a round ball. Using a pair of scissors, make four diagonal cuts on the top of each ball, creating a star-like pattern.
7. 7.
   Place the shaped dough balls on a baking sheet lined with parchment paper, cover them with a kitchen towel, and let them rise for another 30 minutes.
8. 8.
   Preheat the oven to 220°C (425°F).
9. 9.
   Bake the Michetta rolls for 15-20 minutes, or until they turn golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Bread flour — Bread flour is recommended for this recipe as it has a higher protein content, resulting in a better texture and rise. If you don't have bread flour, you can use all-purpose flour, but the texture may be slightly different.
• Active dry yeast — Make sure your yeast is fresh and active. If you're unsure, you can proof it by dissolving it in warm water with a pinch of sugar and waiting for it to become foamy before adding it to the dough.

Tips & Tricks

• For a more pronounced flavor, you can add a teaspoon of honey or sugar to the dough.
• To achieve a crispier crust, you can spray the rolls with water before baking.
• Experiment with different toppings such as sesame seeds, poppy seeds, or coarse salt to add extra flavor and texture.
• If you prefer a softer crust, you can brush the rolls with melted butter immediately after baking.
• Michetta is best enjoyed fresh on the day it is baked, but you can store any leftovers in an airtight container for up to 2 days.

Serving advice

Serve Michetta bread warm or at room temperature. It is perfect on its own, but you can also slice it and use it as a sandwich roll for your favorite fillings. Pair it with soups, stews, or antipasti for a complete Italian meal experience.

Presentation advice

Arrange the Michetta rolls on a rustic wooden board or a bread basket lined with a clean kitchen towel. The star-like shape of the rolls adds a visually appealing element to your presentation. Optionally, you can dust the rolls with a light sprinkle of flour for an artisanal touch.