Italian Crescente Bolognese
This Crescente Bolognese is a toss between a focaccia and a soft bread stick. This is a simple recipe made with fresh rosemary and rock salt.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1/3 cup water* lukewarm ((80 grams)*)
- 11/2 tsp active dry yeast
- 2 cup all purpose or bread flour ((260 grams))
- 13/4 tbsp lard or butter (soft)
- 3 tbsp olive oil
- 3/4-1 tsp salt
- 2 tbsp chopped rosemary
- 2 tbsp olive oil (for brushing)
- 1/2-1 tbsp rock salt (for sprinkling)
Instructions
- 1
In the mixing bowl add the water and sprinkle the yeast on top, let it sit for 5-10 minutes, then stir to combine. Add the flour, lard, olive oil and chopped rosemary, start to knead then add the salt. Continue to knead for approximately 5 minutes to form a soft compact dough.
- 2
Move the dough to a lightly floured flat surface and shape into a ball. Place in a lightly oiled bowl, rolling the dough in the bowl, cover and let rise in a warm draft free area for 1- 2 hours or until doubled in bulk.
- 3
Remove the dough from the bowl and roll it (do not knead) into a rectangle shape ½ inch / 1.2 cm thick. With a pastry wheel, pizza cutter or sharp knife cut the dough into 2-3 inch long strips. Place on a parchment paper lined cookie sheet. Cover with plastic wrap or a clean tea towel and let rise for approximately 50-60 minutes in a warm draft free area.
- 4
Pre-heat oven to 375F (190C).
- 5
Before baking brush the dough with some olive oil, sprinkle with rock salt and more chopped rosemary if desired. Bake for approximately 18-20 minutes or until golden. Move the crescente immediately to a wire rack to cool. Enjoy!