Ficattola Fried Bread
Ficattola is fried bread. The recipe comes from the Tuscan Apennines and is widespread in nearby Romagna. I love to enjoy it with charcuteries and jams.
Servings 6 servings
Ingredients
- 25 g fresh brewer's yeast
- 50 ml warm water
- 1 teaspoon of honey
- 500 g all purpose flour
- 25 g of olive oil
- 1 g of salt
- 1 g of sugar
- 250 ml of warm milk or room temperature
- 1 l of seed oil for frying
Instructions
- Place crumbled yeast in a glass, add warm water, and dissolve while stirring. Add honey and stir to dissolve in yeast. Set aside.
- Put the flour in a large bowl. Make a hole in the middle and add yeast dissolved in water. Sprinkle salt and sugar on the edges of the flour and drizzle olive oil.
- Add half the milk and kneadwith your hands, then pour in gradually all the liquid. The dough should besoft and sticky. If needed, add a little of warm water.
- Cover the dough with a teatowel, and let it rise for 1 to 2 hours or until the volume of the dough doubles.
- Pour the seed oil into a pan and bring it up to frying temperature.
- Test it with a toothpick. If dipping it, you see bubbles around the stick, which means that the seed oil's temperature oil is ok.
- Grease your hands with olive oil, tear off pieces of dough, and dip them into the hot oil, frying 2-3 pieces at a time. Fry each piece for 2-3 minutes or until lightly brown. Turn the pieces of fried bread with the help of a fork.
- Scoop out the fried bread with a slotted spoon. Place the ficattola on a plate covered with paper towels. Then, arrange them in a bowl and cover them with a dish towel to keep them warm.
- Serve immediately.
- Keep for a day or two out of the refrigerator.