Sicilian Bread | Spighette Palermitane
Sicilian Bread | Spighette Palermitane are delicious bread baguettes that have a particular shape obtained with a very simple technique. Here is the recipe!
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[instagram-feed feed=1]They are crunchy on the outside and soft on the inside, covered in sesame seeds and with a beautiful shape that also makes them very particular to bring to the table.
The shape is obtained with a very simple technique. The end result will truly leave you speechless.
Let's find out, therefore, together how to prepare these Sicilian Spighette!
- 500 g durum wheat semolina
- 300 g water
- 15 g salt
- 35 ml extra virgin olive oil
- 7 g dry yeast (Caputo)
- 1 tsp barley malt or honey
- 1 tsp sugar
- 4 tsp sesame seeds to decorate
First, add the water at room temperature, the yeast, the sugar, the malt and the oil to the bowl of the stand mixer and start mixing for a few seconds.
Then add the flour little by little. Knead for 8 minutes until a ball begins to form and the dough has not detached from the sides of the bowl.
Only at this point can you add the salt and continue kneading until this last ingredient has been completely absorbed.
The dough can now be moved inside a bowl. Cover with plastic wrap and let it rest in the turned off oven for at least two hours or in any case until it has doubled its initial volume.
When doubled, the dough is ready. Transfer it to the work surface and divide it into chunks.
To make a large spighetta you will have to weigh a loaf of 250-300 g. For small spighette, however, you will need chunks of 100 g each. Each piece will now be laid out on a lightly floured work surface and then rolled up to form a loaf.
Then brush the surface with water, and pass the loaf in the sesame seeds. You can choose to put the sesame only on the surface or on the whole surface. Then place the loaves on the tray. You will proceed in this way both with the 100 g and with the 250 g pieces to form the large spighettaIt's time to make the cuts to shape our spighette.
Using scissors, make cuts on both sides, bringing the tip of the cut slightly outwards. The technique is always the same, both for large and small ones. Our spighette will be left to rise for another hour always in the oven off, possibly with the light on. This way they will increase in volume.
When doubled, you can cook in a static preheated oven at 200°C for 40 minutes. Place a saucepan with water on the bottom of the oven before starting to preheat the oven. In this way a steam will form inside the oven which will facilitate the formation of the crust. If you have the Steam function, use it. Once well browned, take them out of the oven and bring them to the table.
It could take even more than 2 hours for the dough to double in volume. Wait for this to happen.
The number of cuts to be made on each side depends on the shape you want to give your bread. So adjust according to your tastes.
These spighette can be kept for a maximum of 2-3 days closed in a bread bag. Heat in the oven to make them crisp again. You can also freeze them once cold.
I used my new Black Friday purchase Ninja Foodi 10-in-1 Air Fryer to test out the bake function and it turned out perfectly!
Enjoy your spighette with whatever you like! Add fresh salame or prosciutto to enjoy this amazing Authentic Sicilian bread directly in your kitchen!
