Easy Italian Recipes

This bread is made mainly in the south of Italy, where semola flour is frequently used. This flour produces a pale straw-coloured loaf with a slightly crunchy texture. It lasts well. I was shown how to make this bread in Sicily, but also requested the help of my friend Ursula Ferrigno, who was the first person to get me making bread since my school days. Her books and her enthusiasm are a great inspiration.

Makes 4 leaves or 16 small rolls or "Mafalda"
200g biga, you can freeze any leftover biga
375g strong white flour
275g semolina, plus extra for sprinkling over the loaves
15g salt
10g fresh yeast
400ml tepid water
1 teaspoon coarsely ground black pepper

Mix the flour, semolina salt and pepper together in a large mixing bowl. Put the yeast into the tepid water and mix with a small whisk or your fingers. Make a well in the flour and pour in the yeasted water and the biga. Mix together using a dough scraper, turn out the dough and knead for about 10 minutes, or until smooth.

Put the dough into a lightly oiled bowl and leave for 11/2-2 hours, or until doubled in size. Shape the loaves or rolls and put them onto an oiled baking tray. Make a cross with a very sharp knife in the top of each one and leave to prove again until doubled in size. Preheat the oven to 220°C/425°F/gas mark 7. Sprinkle a little semolina over the top of the bread. Bake the loaves for 30-35 minutes, the rolls for around 15 minutes, or until they feel light and sound hollow when tapped.

Variation: Mafalda
Roll out a long sausage of dough, then fold it in on itself, following the "Roll Shaping" masterclass. Finsh by securing one end over the top before baking.