PITTA CALABRESE

A traditional bread from the Province of Calabria, with a light airy interior and beautiful crispy exterior. Perfect for sandwiches!

Typically this bread is enjoyed by many Calabrians for stuffing with their favourite cured meats or with sauteed rapini.

PITTA CALABRESE

Prep Time: 15 - 20 Minutes

Rise Time: 4 hours (3 hours initial rise and 1 hour resting rise)

Cook Time: 20 Minutes

Total Time: 4 hours and 40 Minutes

Ingredients:

Dough

• 2 1/2 cups all purpose flour

• 1 1/2 cups warm water

• 2 teaspoons active dry yeast

• 1 teaspoon honey (or sugar)

• 1 teaspoon salt

Note: If you have a baking stone, now is the time to take it out and use it. The stone will help achieve a more authentic exterior, texture and flavour.

Instructions:

1. In a small bowl, proof your active dry yeast with 1/2 a cup of warm water and the honey (or sugar). Make sure to stir the ingredients in the bowl, until the yeast is dissolved and then set aside for about 5 to 10 minutes. The yeast is active once it begins to foam/bubble and appears to have grown in volume.

2. While the yeast is proofing, sift together the dry ingredients (flour and salt) into the bowl of a stand mixer.

3. Once the yeast has proofed, pour it into the bowl of the stand mixer with the dry ingredients, add the remaining warm water (1 cup) and begin to knead the dough on low-medium, until it begins to form a ball. (see note at end)

4. On a lightly floured surface, remove the dough from the bowl and begin to gently knead with your hands, about 5 minutes, until it forms a smooth dough. Shape the dough into a ball.

5. In a lightly greased bowl with oil (I prefer extra virgin olive oil), place the dough into the bowl and then turn the dough over to make sure all sides are gently greased with oil.

6. Cover the bowl with plastic wrap and then cover with a kitchen cloth. Set the bowl aside, somewhere warm and draft-free, and let it rest/proof for 3 hours.

7. After 3 hours, the dough should have at least doubled in sized. On a lightly floured surface, gently remove the dough from the bowl and gently form the dough into a flat circle, about 1/2 an inch thick.

8. On a parchment lined, large cookie sheet transfer the dough and cut-out a circle in the middle of the dough so that it resembles a large donut shape. Cover the dough with a damp kitchen cloth and set aside somewhere warm and draft-free for 1 hour.

9. While dough is resting for its final proof, preheat oven to 400 degrees and position rack to middle of oven. If you are using a baking stone, now is the time to place it in the oven.

10. Once it's time, remove the cloth from the dough/bread and gently dust the top with some flour.

11. Next, place the cookie sheet into the oven and let it bake for about 20 minutes, until it's a nice light golden brown. OR

If you are using the baking stone, gently lift the dough with the parchment paper and place onto the baking stone and bake for about 10 minutes. After 10 minutes, you can remove the bread from the parchment paper, remove the parchment paper and place the bread directly onto the baking stone. Continue baking for an additional 10 minutes, until it's a nice light golden brown.

12. Once it's ready, remove from the oven and let it cool.

If you are like my family, we really enjoy warm bread with a light drizzle of extra virgin olive oil or butter.

Note: Depending on the time of year and where you live, you may need to add more water. It is best to add a little bit of water at a time, until you have a dough that is not too dry.