A crispy and light bread, perfect to accompany any meal.
Dissolve the yeast in warm water.
Add the oil and mix well.
Add the flour and salt, continuing to mix with a fork or a utensil.
Let the dough rest for 30 minutes.
Fold the dough and repeat the operation two more times, always 30 minutes apart.
Let the dough rise and then turn it over onto a floured cutting board.
Dust with flour and cut into rectangles with a scraper.
Let the dough rectangles rest for another 15 minutes on a baking sheet covered with parchment paper.
Bake in a preheated static oven at 220°C for about 20 minutes.
Store in a paper bag or a glass container.
This bread pairs well with soups, salads, and as a base for sandwiches.
Italia, Campania
| Energy (kcal) | 218.28 |
| Carbohydrates (g) | 37.51 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 5.87 |
| of which Saturates (g) | 0.83 |
| Protein (g) | 5.7 |
| Fiber (g) | 1.04 |
| Sale (g) | 1.7 |
