Pane antico con Licoli: ricetta base di Patrizia Cordaro

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds flavor.

Mix yeast and warm water in a bowl until frothy, about 5 minutes.

Combine flour and salt in a large mixing bowl.

Add the yeast mixture and olive oil to the flour mixture.

Mix until a dough forms, then knead on a floured surface for 10 minutes until smooth.

Place the dough in a greased bowl, cover with a cloth, and let rise until doubled, about 1-2 hours.

Preheat the oven to 425°F (220°C).

Punch down the risen dough and shape it into a loaf.

Place the loaf on a baking sheet sprinkled with cornmeal.

Cover and let it rise for another 30 minutes.

Score the top of the loaf with a sharp knife.

Bake in the preheated oven for 25-30 minutes until golden brown and sounds hollow when tapped.

Cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens