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
Converted for display; the recipe amounts stay equivalent.
- 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.
More recipes
All recipessnack
Salchipapa
Salchipapa is a popular Peruvian street food, combining crispy fried potatoes with sliced, pan-fried hot dogs. It's often served with various sauces for dipping. This simple and satisfying dish makes a perfect snack or casual meal.
30 min 877 kcalsauce
Creole Sauce
A versatile and savory tomato-based sauce with roots in Louisiana cooking. It features the classic combination of sautéed onion and bell pepper, simmered with herbs and spices for a deep, complex flavor that is excellent over rice, pasta, seafood, or chicken.
40 min 109 kcaldessert
Creamy Vegan Vanilla Ice Cream
This rich and creamy vegan vanilla ice cream is made with a base of full-fat coconut milk and cashews, providing a luxurious texture without any dairy. It's a delightful treat that's surprisingly easy to make at home with an ice cream maker.
4 hr 20 min 478 kcalmain course
Classic Coulibiac
Coulibiac is a traditional Russian fish pie, typically made with salmon or sturgeon, rice, hard-boiled eggs, and dill, all encased in a flaky pastry. This recipe uses salmon and a rich, savory filling to create a comforting and elegant main course. It's perfect for a special occasion.
2 hr 30 min 877 kcalmain course
Fugazza con Queso
Fugazza con Queso is a delightful Argentinian cheese-filled focaccia-style bread, topped with a generous amount of fresh onions and oregano. It's a flavorful and satisfying dish perfect for a light meal or appetizer, offering a unique blend of textures and savory tastes.
2 hr 25 min 591 kcalmain course
Mexican Menudo Rojo
This traditional Mexican soup features tender beef tripe in a rich, savory red chile broth. It's often served as a comforting meal, especially on weekends or for special occasions. The long simmering time allows the flavors to meld beautifully.
4 hr 30 min 293 kcalappetizer
Stuffed Parmesan Mushrooms
A savory appetizer featuring tender mushroom caps filled with a flavorful mixture of their own stems, breadcrumbs, garlic, and Parmesan cheese. These mushrooms are baked until golden and bubbly, making them a perfect crowd-pleasing starter or side dish.
50 min 195 kcal