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La Michetta

La Michetta
La Michetta

I did this recipe a couple of weeks ago, and I froze some the bread so I could enjoy it any weekend, I still have 8 pieces left.

This is a perfect way to surprise a love one, by making your own bread. This recipe I received from Chef Boni Lorenzo, currently working for Barilla.

He sent it in Italian via email, so I had to dust-up my rusty Italian, and also I had to make some conversions as he sent me the industrial recipe.


This was my first time trying out this recipe, so I was surprised how good it came out, it needs some improvements but overall it is a fools prove recipe.

This recipe makes 12 bread buns.


3 1/3 cups of AP flour

2 tablespoons of instant dry yeast

2 teaspoon of salt

1 1/4 cup of lukewarm water


1. Put half of the water in a bowl and sprinkle the yeast, allow it 5 minutes for the yeast to start to work.

2. In another bowl add the flour and salt and mix, then add the yeasty mixture and the rest of the water and mix with a wooden spoon or in a mixer.

3. Sprinkle flour over a clean work surface and dump the dough on the surface. To knead the dough, first push it slightly away from you using the palms of both hands and the pull it back toward you with your fingertips. Do this motion for 10 minutes.

4. Put the dough back in the bowl and and let it rest for at least 2 hours (if you can leave it overnight, even better).

5. After the dough has rested knead again using the same technique as above, for at least 5 minutes, return to the bowl and let it rest for 15 minutes.

6. After resting for a second time, divide the dough into 12 tennis ball size and with knife make some diagonal cuts. Bake for 30 minutes on a high heat, they must come out a bit brown and crusty.


1. Eat warm and fill with mortadella and tomatoes.



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