Ofelle di Parona

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 300ml (1 ¼ cups) lukewarm water 300ml (1 ¼ cups) lukewarm water
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• Fresh rosemary, for garnish Fresh rosemary, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.4g
• Carbohydrates (total, sugars): 33g, 0.5g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in lukewarm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until 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.
   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
6. 6.
   Punch down the risen dough and divide it into small portions. Shape each portion into a round ball and place them on the prepared baking sheet.
7. 7.
   Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
8. 8.
   Brush the rolls with olive oil and sprinkle fresh rosemary on top.
9. 9.
   Bake in the preheated oven for 15-20 minutes or until the rolls are golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise in the dough.
• Olive oil — Use a good quality extra virgin olive oil for the best flavor.
• Rosemary — Opt for fresh rosemary sprigs for a fragrant and vibrant garnish.

Tips & Tricks

• For a variation, you can add grated Parmesan cheese or chopped olives to the dough for an extra burst of flavor.
• To achieve a crispier crust, place a small dish of water in the oven while baking the rolls.
• These rolls are best enjoyed fresh out of the oven, but you can store them in an airtight container for up to 2 days and reheat them before serving.

Serving advice

Serve the Ofelle di Parona warm or at room temperature. They are perfect on their own as a snack or as a side dish to accompany soups, stews, or antipasti platters.

Presentation advice

Arrange the Ofelle di Parona on a rustic wooden platter or a bread basket lined with a clean kitchen towel. Sprinkle some additional fresh rosemary leaves on top for an appealing presentation.