Michetta
Michetta is a classic Italian bread, known for its airy, hollow interior and crispy crust. This recipe creates a light and flavorful roll, perfect for sandwiches or as an accompaniment to any meal. It's a satisfying vegan bread that's surprisingly easy to make at home.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 209 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 300 gall-purpose flour
- 200 mlwater, lukewarm
- 7 gactive dry yeast
- 5 gsugar
- 5 gsalt
- 1 tbspolive oil
Equipment
michetta stamp · large bowl · wire rack · baking sheet · wooden spoon · parchment paper · kitchen towel · oven · small bowl
The method
Step by step
- 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.
About 10 min
Cook’s note: Ensure the water is lukewarm, not hot, to avoid killing the yeast.
- 2
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center.
About 2 min
- 3
Pour the activated yeast mixture and olive oil into the well of the flour mixture.
About 1 min
- 4
Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
About 3 min
- 5
Knead the dough for 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: If the dough is too sticky, add a very small amount of flour. If too dry, add a tiny bit of water.
- 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.
About 2 hr
Cook’s note: A warm oven (turned off) with the light on can be a good spot for rising.
- 7
Gently punch down the risen dough to deflate it. Divide the dough into 6 equal pieces.
About 2 min
- 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.
About 5 min
Cook’s 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
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.
About 45 min
- 10
Preheat your oven to 200°C (400°F) during the last 15 minutes of the second rise.
About 15 min
Cook’s note: For a crispier crust, place a shallow pan of water on the bottom rack of the oven to create steam.
- 11
Bake the michetta for 18-22 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
About 20 min
Cook’s note: Baking time may vary depending on your oven.
- 12
Remove from the oven and let cool completely on a wire rack before serving.
Per serving
Nutrition
- Calories
- 209kcal
- Protein
- 5.5g
- Carbs
- 39.3g
- Fat
- 2.8g
- Fibre
- 1.7g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover michetta in an airtight container at room temperature.
Reheat in a toaster or oven at 180°C (350°F) for a few minutes until crisp.