Scrocchiarella: the recipe of chef Ruben Bondì
The scrocchiarella it’s a recipe typical of Lazioespecially the city of Romamade for us by chef Ruben Bondi. And low and crunchy pizza bread made with flour, powdered brewer’s yeast, extra virgin olive oil and salt. After the leavening phase, the dough will be rolled out into a thin sheet and brushed with a mix of oil, water, salt, pepper and rosemary. After a short cooking in the oven, about 10 minutes, we will obtain a pizza bread with a guaranteed crack: excellent to be enjoyed as a spit or for a quick lunch accompanied with fresh cold cuts. Here’s how to make the scrocchiarella step by step with chef Ruben.
ingredients
For the dough
Extra virgin olive oil
Powdered brewer’s yeast
For the dressing
Extra virgin olive oil
How to prepare the scrocchiarella
Put the flour, the brewer’s yeast powder, the extra virgin olive oil and the salt in the bowl. Stir and add the water flush. Knead with your hands until you get a ball of dough. Put the ball in the bowl, cover with a wet tea towel and let it rise in a warm place for 1 hour or until it has doubled in volume. Mix the extra virgin olive oil with the salt, pepper, rosemary and water in a bowl. Roll out the dough with a rolling pin to obtain a thin sheet. Place it on the pan and brush with the mix of oil and herbs. Bake in the oven at 180 ° C for 10 minutes.
storage
You can store the scrocchiarella in a bread bag for 2-3 days. The advice, however, is to enjoy it immediately after preparation.
