- 30 min
Pizza bread with Nonno Nanni Squaquerello and olives
250 g stone milled flour
180 ml water
4 g fresh brewer’s yeast
30 ml extra virgin olive oil
½ teaspoon salt
1 pack Nonno Nanni Squaquerello
Nonno Nanni Squaquerello is a fresh, distinctly flavoured soft cheese.
Put the flour and salt in a bowl and mix with a wooden spoon.
Dissolve the yeast in the water and add to the flour.
Mix to make a sticky dough.
Pour the oil into a different large bowl.
Tip the dough into the bowl with the oil, cover with film and leave to rise to double its original volume.
Turn the dough over with your hands, without removing it from the bowl and taking care not to deflate it too much. The top of the dough, which was not in contact with the oil, should now be at the bottom, and the ball of dough must be coated completely with oil.
Cover with film again and leave to rise.
Repeat this procedure another two times.
At the end of the proving process, the dough should be puffy and filled with air bubbles.
Transfer the dough to a baking tray lined with oven paper.
Turn the oven on, setting a temperature of 200°C. While you wait for the oven to warm up, leave the pizza bread to rest for another 10 minutes.
Bake for 20-25 minutes until the bread is golden brown in colour.
Top with a few spoonfuls of Squaquerello and decorate as preferred with the olives cut into discs.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola