A crisp and light bread, perfect to accompany any meal.
Dissolve the yeast in the lukewarm water.
Add the oil and mix well.
Add the flour and salt, continuing to stir with a fork or a spoon.
Let the dough rest for 30 minutes.
Fold the dough and repeat the process two more times, always 30 minutes apart.
Let the dough rise and then turn it out onto a floured cutting board.
Dust with flour and cut out rectangles with a scraper.
Let the dough rectangles rest for another 15 minutes on a baking tray lined with parchment paper.
Bake in a preheated static oven at 220°C for about 20 minutes.
Store in a paper bag or in a glass container.
This bread goes well with soups, salads, and as a base for sandwiches.
Italia, Campania
| Energy (kcal) | 343.41 |
| Carbohydrates (g) | 54.37 |
| of which sugars (g) | 0.37 |
| Fat (g) | 10.07 |
| of which saturates (g) | 1.46 |
| Protein (g) | 10.52 |
| Fibre (g) | 3.76 |
| Salt (g) | 0.88 |
