Crescia coi graselli (focaccia with crackling) - Le Marche
Prep time
Cook time
Total time
Categories: Kids, Dairy-free
This bread is utterly delicious. When I make crescia, it eaten before it has the chance to cool down. When making this recipe, invert another sheet pan on top of the dough for the first 10 minutes to create a humid environment so that the crust of the bread is soft enough to rise.
This bread is utterly delicious. When I make crescia, it eaten before it has the chance to cool down. When making this recipe, invert another sheet pan on top of the dough for the first 10 minutes to create a humid environment so that the crust of the bread is soft enough to rise.
Author: Woo Wei-Duan
Recipe type: Starter (Antipasto)
Cuisine: Le Marche
Serves: 10
Ingredients
- 500 grams strong white bread flour
- 150 grams biga
- 320 ml water
- 15 grams fresh yeast
- 45 grams lard, melted (can substitute butter or olive oil)
- 9 grams salt
- 120 grams pork scratchings / crackling / rind(ciccioli)
Instructions
- Dissolve the yeast in the water.
- Place the flour in a bowl. Break up the biga and add it to the flour. Add the water.
- Mix it together a bit and add the salt. Add the lard slowly while mixing until fully incorporated.
- Add the pork scratchings.
- Mix until evenly distributed.
- Cover the bowl with cling film.
- Let it rise for 1.5 hours at room temperature.
- Heat the oven to 220C. Place the dough on an oiled half sheet pan.
- Cover it with an inverted sheet pan.
- Remove the top sheet pan after 10 minutes.
- Continue baking for another 10 to 20 minutes until golden brown. The internal temperature should be 93C (200F) when done.
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