Pagnotta del Dittaino with a Wallis and Futuna Twist

Ingredients

In this adaptation, the traditional Italian Pagnotta del Dittaino is transformed into a tropical delight by incorporating Wallis and Futuna flavors. The original recipe is modified by using coconut flour and adding fresh pineapple and coconut flakes for a unique twist. Additionally, local spices like turmeric and ginger are introduced to infuse the bread with warm and aromatic flavors. We alse have the original recipe for Pagnotta del dittaino, so you can check it out.

• 500g (4 cups) wheat flour 500g (4 cups) wheat flour
• 100g (1 cup) coconut flour 100g (1 cup) coconut flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 1 cup warm water 1 cup warm water
• 1 cup fresh pineapple, diced 1 cup fresh pineapple, diced
• 1/2 cup coconut flakes 1/2 cup coconut flakes
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp ground ginger 1 tsp ground ginger

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 2g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 8g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm 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 wheat flour, coconut flour, salt, turmeric powder, and ground ginger.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture. Mix well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Punch down the dough and knead in the diced pineapple and coconut flakes until evenly distributed.
7. 7.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the Pagnotta in the preheated oven for 35-40 minutes, or until golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Coconut flour — Coconut flour tends to absorb more liquid than regular flour, so it's important to use it in combination with wheat flour to achieve the right texture. Adjust the dough consistency by adding more water or flour if needed.
• Turmeric powder — Turmeric has a vibrant yellow color and can stain surfaces easily. Be cautious while handling and clean any spills promptly.
• Pineapple — Make sure to dice the pineapple into small pieces to ensure even distribution throughout the bread.

Tips & Tricks

• For a more pronounced tropical flavor, you can add a teaspoon of coconut extract to the dough.
• If you prefer a sweeter bread, you can sprinkle some coconut sugar on top of the loaf before baking.
• Serve the Pagnotta with a spread of coconut butter or pineapple jam for an extra burst of flavor.
• This bread is best enjoyed fresh, but you can store it in an airtight container for up to 3 days. Toasting slices before serving can help revive the texture.

Serving advice

Serve the Pagnotta del Dittaino with a Wallis and Futuna twist as a side to a seafood curry or alongside a tropical fruit salad. It can also be enjoyed on its own as a snack or breakfast bread.

Presentation advice

To enhance the tropical presentation, sprinkle some toasted coconut flakes on top of the loaf before serving. You can also garnish the serving plate with fresh pineapple slices and mint leaves for an extra touch of color.