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valoiseI've used Jim Lahey's book, My Bread, many times to make his signature no knead artisanal loaf but I wanted to try this recipe for stecca. It looked like a cross between a large breadstick or a small baguette and I thought it would be a great way to use up some olives that were sitting in the fridge. Here's my pared down version of the recipe, although I followed his instructions I didn't feel like typing out two pages of text. If you've never used a really, really wet dough before, I recommend you look for the book for his step-by-step instructions
3 cups (400 grams) bread flour
1/2 teaspoon (3 grams) table salt
3/4 teaspoon (3 grams) sugar
1/4 teaspoon (1 gram) instant or other active yeast
additional flour for dusting
1/4 cup (60 grams) extra virgin olive oil
3/4 teaspoon (3 grams) coarse sea salt
In a medium combine the first four ingredients and mix them until you have a wet, sticky dough. When the first rise in complete dump the dough out of the bowl onto a floured surface and fold it over several times, shaping it into a flat ball. Brush the top with oil & sprinkle with salt, place in a tea towel dusted with flour. Fold the towel over the dough and let rise until almost doubled.
Preheat the oven to 500 F. On a floured work surface divide the dough into 4 parts. Stretch each one into long stick shape and place on oiled sheet pan. This is maybe the hardest part - this dough is Very Wet and Very Sticky! You should leave at least an inch between each dough stick. Brush the top with olive oil and sprinkle with coarse salt. Bake for 15 -25 minutes. (Mine needed the full 25 minutes)
He suggests three optional toppings: whole garlic cloves, small tomatoes, or whole olives. I used olives. These are crisp and absolutely delicious. I'll definitely make them again, I'd like to try both the tomato and garlic version too.
3 cups (400 grams) bread flour
1/2 teaspoon (3 grams) table salt
3/4 teaspoon (3 grams) sugar
1/4 teaspoon (1 gram) instant or other active yeast
additional flour for dusting
1/4 cup (60 grams) extra virgin olive oil
3/4 teaspoon (3 grams) coarse sea salt
In a medium combine the first four ingredients and mix them until you have a wet, sticky dough. When the first rise in complete dump the dough out of the bowl onto a floured surface and fold it over several times, shaping it into a flat ball. Brush the top with oil & sprinkle with salt, place in a tea towel dusted with flour. Fold the towel over the dough and let rise until almost doubled.
Preheat the oven to 500 F. On a floured work surface divide the dough into 4 parts. Stretch each one into long stick shape and place on oiled sheet pan. This is maybe the hardest part - this dough is Very Wet and Very Sticky! You should leave at least an inch between each dough stick. Brush the top with olive oil and sprinkle with coarse salt. Bake for 15 -25 minutes. (Mine needed the full 25 minutes)
He suggests three optional toppings: whole garlic cloves, small tomatoes, or whole olives. I used olives. These are crisp and absolutely delicious. I'll definitely make them again, I'd like to try both the tomato and garlic version too.
