Michetta

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the lukewarm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Ca. 10 min.

   Kokkens note: Ensure the water is lukewarm, not hot, to avoid killing the yeast.

2. 2

   In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center.

   Ca. 2 min.

3. 3

   Pour the activated yeast mixture and olive oil into the well of the flour mixture.

   Ca. 1 min.

4. 4

   Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   Ca. 3 min.

5. 5

   Knead the dough for 8-10 minutes until it becomes smooth and elastic.

   Ca. 10 min.

   Kokkens note: If the dough is too sticky, add a very small amount of flour. If too dry, add a tiny bit of water.

6. 6

   Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   Ca. 2 t.

   Kokkens note: A warm oven (turned off) with the light on can be a good spot for rising.

7. 7

   Gently punch down the risen dough to deflate it. Divide the dough into 6 equal pieces.

   Ca. 2 min.

8. 8

   Shape each piece into a round ball. Flatten each ball slightly and use a michetta stamp or a sharp knife to create the characteristic star-like pattern on top.

   Ca. 5 min.

   Kokkens note: If you don't have a michetta stamp, use the back of a knife to press deep lines into the dough, forming a star shape.

9. 9

   Place the shaped dough on a baking sheet lined with parchment paper, leaving space between each. Cover loosely and let them rise for another 30-45 minutes, or until puffed up.

   Ca. 45 min.

10. 10

    Preheat your oven to 200°C (400°F) during the last 15 minutes of the second rise.

    Ca. 15 min.

    Kokkens note: For a crispier crust, place a shallow pan of water on the bottom rack of the oven to create steam.

11. 11

    Bake the michetta for 18-22 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

    Ca. 20 min.

    Kokkens note: Baking time may vary depending on your oven.

12. 12

    Remove from the oven and let cool completely on a wire rack before serving.