A soup or a salad will certainly not be meal enough: some pane all’olio, perhaps with a bit of finocchiona fennel seed salame and a chunk of good, aged pecorino, will complete your light lunch.
WHAT WE NEED:
500 g OF WHITE FLOUR
100 g OF VIGNAMAGGIO’S PRIME GOCCE OLIVE OIL
10 g NATURAL YEAST
WHAT TO DO:
Activate the yeast with a little tepid water and a teaspoon of honey, mix into the flour with the oil and some water.
Knead the dough until it is smooth and silky. Cover it with a cloth and leave to rise for an hour in a dry place.
After an hour you can divide the dough into rounded mini loaves or pagnotte of about 50g each and let them rise for another half an hour.
Preheat the oven to 200 degrees.
Now you can oil your baking dish with our extra virgin olive oil Prime Gocce and once the oven has reached the right temperature, we can we can bake our rolls for 15 minutes.
ACCOMPANY WITH: CHIANTI CLASSICO RISERVA “GHERARDINO” 2013
