Spianata con Fave: Soft Bread with Favas and Pecorino

Name: Spianata con Fave: Soft Bread with Favas and Pecorino
Prep time: 10 h 55 min
Cook time: 10 h 55 min
Total time: 10 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons coarse salt; 907 grams fresh fava beans; 237 milliliters flour; 473 milliliters flour, plus 2 tablespoons as needed; 2 teaspoons chopped fresh rosemary leaves; 2 Tbsps extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 454 grams pecorino, about 6 to 8 months old; 2 teaspoons salt; 2 Tbsps sweet butter, at room temperature; 237 milliliters warm water; 1 teaspoon granulated yeast

Spianata con Fave: Soft Bread with Favas and Pecorino might be just the bread you are searching for. This recipe serves 12. Watching your figure? This vegetarian recipe has 399 calories, 21g of protein, and 17g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, olive oil, rosemary leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 hours and 55 minutes.

Instructions

Making the sponge: Start the sponge the night before. Blend the yeast, 2 tablespoons of the flour, and 1/4 cup of the warm water in a mixing bowl.

Ingredients you will need

All Purpose Flour

Water

Yeast

Equipment you will use

Mixing Bowl

Let stand 3 to 5 minutes, until the yeast comes alive with small bubbles. Beat in the rest of the flour and water, using a wooden spoon. The batter should be elastic. Scrape down the sides of the bowl, and seal it with plastic wrap.

Ingredients you will need

All Purpose Flour

Water

Yeast

Wrap

Equipment you will use

Plastic Wrap

Wooden Spoon

Bowl

Let stand to rise at room temperature 7 to 8 hours.

Make the dough: In an electric standing mixture with a dough hook attachment, blend the 2 cups flour and the salt.

Ingredients you will need

Dough

All Purpose Flour

Salt

Add half the mixture to the sponge, along with the olive oil and lard or butter. Beat about 5 minutes, making a very elastic dough. Gradually mix in the rest of the flour mixture. Knead it by hand about 10 minutes into a soft, but not sticky, dough.

Ingredients you will need

Olive Oil

Butter

Dough

All Purpose Flour

Lard

Place the dough in an oiled bowl, and seal the top with plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let it rise at room temperature 2 hours, or until doubled.

Shaping the dough: Lightly grease a 14 to 16-inch pizza pan. Punch the dough down.

Ingredients you will need

Dough

Punch

Equipment you will use

Pizza Pan

Roll and stretch the dough to fit the pan. It should be between 1/4-inch and 1/2-inch thick, and all the way to the pan's edge.

Ingredients you will need

Dough

Roll

Equipment you will use

Frying Pan

Second rising: Cover the pan with a kitchen towel, and let the dough rise 2 hours. The dough should be doubled in volume, and should not spring back when poked with a finger.

Ingredients you will need

Dough

Equipment you will use

Kitchen Towels

Frying Pan

Baking and serving: Preheat the oven to 400 degrees F. Poke indentations in the top of the loaf with your fingers.

Equipment you will use

Oven

Spread 1 1/2 tablespoons olive oil over the top, and sprinkle with the salt and rosemary.

Ingredients you will need

Olive Oil

Rosemary

Spread

Salt

Bake 10 minutes, then lower the heat to 350 degrees F and bake another 25 minutes. The bread is done when the bottom of the loaf sounds hollow when tapped.

Ingredients you will need

Bread