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A light bread which is a delight to eat if you love ricotta.
Dissolve the yeast in a little water and knead all the ingredients with a tablespoon of olive oil and a pinch of salt.
Allow the dough to rise an hour in a warm place covered and protected from drafts.
After an hour work the dough and let rise again for half an hour.
Transfer the mixture into a 25 cm greased baking dish and using your fingers create a swirl and place in the dish
Then massge the surface with an emulsion of water and oil and sprinkle a pinch of salt and bake in the oven at 50 °C until the bread starts to swell around the edges.
Then raise the temperature of the oven to 180 °C until it forms a crust and is nice and brown
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