Ciriola - Italian Bread
Ciriola is a traditional Italian bread, especially popular in Rome. Its specialty is the crispy crust and soft, light interior structure, which makes it perfect for making sandwiches. In Italian cuisine, it is often used for sandwiches or simply consumed with olive oil and salt. The name of the bread comes from the Latin 'ciriole', which means small rod or stick, and reflects its shape. Traditionally, ciriola was one of the best-known products of Roman bakeries and has maintained its popularity over the centuries.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the warm water, yeast, and sugar. Let it stand for 10 minutes, until the yeast foams.
2
In a large bowl, whisk together the flour and salt.
3
Add the yeast mixture and olive oil to the flour, and knead until a soft but elastic dough forms.
4
Cover and let rise in a warm place for about 1.5 hours, or until doubled in size.
5
Turn the dough out onto a lightly floured surface and divide it into 6 equal portions.
6
Shape each portion into oblong loaves, then flatten them slightly.
7
Place them on a baking sheet lined with parchment paper and let rise for another 30 minutes.
8
Preheat the oven to 430°F (220°C) and place a small bowl of water in the bottom of the oven to create steam.
9
Bake the breads for 20-25 minutes, until golden brown and crusty.
10
Let cool on a wire rack, then serve fresh as sandwiches or drizzled with olive oil.
