BERTOLLI

My Bread Recipes

In our village, it's true that people like to run, yes. But that's not why they run back to my bakery for more bread, no, no. You see, they run back because my bread recipes are perfecto, so my bread tastes delicioso. Why not make them yourself, spread the goodness of the olive tree with a little BERTOLLI spread, then see how presto you run out of bread?

- with amore, Antonio

Wholewheat Focaccia with Caramelised Onions
Crusty Ciabatta
My Nonna's Country Loaf

WHOLEWHEAT FOCACCIA WITH CARAMELISED ONIONS

Makes: 1 grande Focaccia

You will need:
1 packet of active dry yeast (about 2 1/2 teaspoons)
2 cups (230g) of wholewheat pastry flour (it's a bit healthier, you see)
2 cups (230g) unbleached bread flour
1 1/4 cups (312 ml / 10 fl oz) of warm water
1 tablespoon of BERTOLLI olive oil
1 teaspoon of salt
1 tablespoon of finely chopped fresh sage

Topping:
1 large red onion, peeled and thinly sliced
10 Kalamata olives, pitted and chopped
1 tablespoon of capers, drained
2 tablespoons of BERTOLLI olive oil
Coarse sea salt.

First, combine 1 cup of wholewheat flour with the yeast, and half of the water. Stir it well to combine, sing if you must. Let this mixture sit for 1 hour. Later, mix this together with the salt, olive oil, sage and the rest of your wholewheat flour and the bread flour. Keep pouring the rest of your water into it to create a dough that holds together. Place your dough on a lightly floured surface, and knead it for about 5 to 8 minutes. Good exercise for the arms, I always say. Once it is smooth, place your dough in a large, oiled bowl, cover and wait for it to rise until it is about twice the size. This could take around 1 1/2 hours. But as I always say, “Le buone cose valgono la pena di aspettare” - good things are worth waiting for.

In the meantime, you can heat the olive oil for the topping in a frying pan, and cook the onion slices until they are soft and their colour changes. Your oven should be preheated to 210°C, 425F or Gas 7. Choose your pan or baking sheet, depending on how thick or thin you wish to bake your focaccia, and stretch your dough into place. Again, good exercise for the arms. Remember, the more you stretch your dough, the thinner and crispier your focaccia will be. Next, spread your onions over the top, sprinkle your capers, olives and coarse salt too. Give it 15 minutes to breath. Then, bake it for 20 to 30 minutes or until the top is crisp and lightly browned. Wait 10 minutes, then cut it into slices. It is lovely served warm. And it is likely to disappear presto, presto.

CRUSTY CIABATTA

Makes: 2 loaves

You will need:
1 “Biga” (I shall explain what this is below)
3 cups (345g) of unbleached all-purpose flour (maybe a little more for shaping your ciabatta later)
1 1/2 teaspoons of active dry yeast
2 teaspoons of salt
1 1 /2 cups (375 ml / 12 fl oz) of warm water

Let me start by explaining what a “biga” is. In Italy, we often make a little pre-made dough for our bread the day before we actually bake the bread. This “biga” helps us make a bread that has a light texture with lots of holes. It also helps improve the flavours.

So, to make the “biga”, you will need:
1 1/2 cups of flour (about 150g)
A little live yeast (about 20g, you can use a baker's yeast)
A little warm milk or water

To make it, dissolve the yeast in a little warm water or milk. Then, combine the yeasty mixture with the flour, adding more if necessary to make a nice, bellissima smooth soft dough. Put it in a lightly floured bowl, mark a cross in the middle of its surface, cover it with a cloth, and leave it in a warm place to rise. Next day, you're ready to make your bread.

To make your bread, mix your flour, salt and yeast in a large bowl. Stir in your water, and your “biga”, and keep stirring until the dough is thoroughly mixed. You should find it quite damp and roughly-textured. Put your dough onto a flour-covered surface, and knead it for 5 minutes with as little flour as possible. Good exercise for your arms, yes. Once your dough is smooth, and your arm muscles look bigger, place your dough into a large lightly-oiled bowl about 3 times bigger than it is. And if your dough still looks loose, don't worry. It will become firm like your arms soon. Cover it with a little plastic, and leave it to sit for 2 to 3 hours in a warm place. Once the dough is about double its original size, punch it down and turn it every 30 minutes or so.

Divide your dough into two equal pieces. Fold each onto your baking try that has been lightly sprinkled with cornmeal. Stretch each into a rectangle that is about 12 to 14 inches long. Cover it with a towel. In the meantime, preheat your oven to 230°C, 450F or Gas 8. After about 45 minutes, place your baking sheets into the hot oven, and bake for a further 45 minutes, turning your loaves over once during this time. Once the dough is golden brown all over, take it out of the oven, let it cool, and be aware that people are running into your bakery, drawn by its delicioso smell.

MY NONNA'S COUNTRY LOAF

Makes: 4 loaves

You will need:
8 cups (2l / 64 fl oz) of warm water (about 90F, or between 30 - 40°C)
2 1/2 tablespoons of active dry yeast
5 pounds and 6 cups (690g) of all-purpose, unbleached flour
3 teaspoons salt
2 teaspoons sugar

Ah, my Nonna's favourite bread, with a thick crunchy crust and delicious texture. To make it, pour 1 cup of the water in a large bowl with the sugar. Sprinkle the yeast over the top, and mix it well. Let it sit for 10 minutes. Once it looks bubbly, make a mound of flour on a large bread board, and make a well in its centre where you can pour your mixture without it spilling out over the edges. Sprinkle the salt on the flour, then slowly begin to add your water mixture into the well, and mix it in with your fingers. Add the rest of the water as you need it. By now, your dough should be soft and wet. To keep the flour moist, add as much water as you need, without adding too much. Now you are ready to knead the bread. Push and pull the dough to knead it - good on the arms, is it not? Let your dough stand in a warm place for about 1 to 1 1/2 hours until it is twice its original size.

Now you are ready to put your dough onto a flour-dusted baking sheet. Shape it into 4 equal loaves. My Nonna usually made hers round or oval. If you need to add a little extra flour to stop it from sticking, that's alright. If there's not enough room on one baking sheet, you may need another, and place 2 loaves on each. Leave them to rise for about 30 - 45 minutes. Once your oven is preheated to 180°C, 350F or Gas 4, bake the bread for about 45 minutes until it is golden brown. Tap the bottom with a spoon like my Nonna always did, and if it sounds hollow, it's ready to come out. Let it cool, before brushing it with a bit of BERTOLLI olive oil, and sprinkling it with a little coarse sea salt and oregano. Buon Appetito!