White wine unleavened bread
White wine unleavened bread
Get this quick and easy bread recipe from Made in Italy with Silvia Colloca.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 6 minutes
  • Cooking Time 35 minutes
  • Yield 6 servings
  • 5⅓ cups type ‘00’ Flour

  • 3+½ tablespoons Extra virgin Olive oil
  • 3+½ tablespoons White wine

  • Tip of a teaspoon of Bicarbonate of soda
  • 2 tablespoons Salt flakes

  • 200 millilitres Sparkling water
  1. Preheat your oven to 220°C (200°C fan-forced)
  2. Place the flour on a board or in a large bowl and make a well in the centre. Add the olive oil, wine, salt and bicarbonate of soda and salt and mix with a wooden spoon to encourage the dough to come together. Add the sparkling water, a little at the time, to form a soft dough. Start by adding 150 ml, then see if you need to add the rest
  3. Knead the dough on a floured surface for a few minutes, then flatten it out with rolling pin to a thickness of about 2 cm. Put the dough on an oiled baking tray and score it with a serrated knife to create a criss-cross pattern. Bake for 30–35 minutes, or until golden and the scent of wine and olive oil is starting to make you salivate in anticipation
  1. Note

  2. When Signora Matilde taught me her recipe, she let me in on another kitchen secret: it is better to accompany the act of cooking with a glass of chilled martini and lemon in hand. I have not abandoned the habit since!

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