Bread, focaccia and pizzas

Rosemary focaccia

Focaccia with potato dough and tomatoes (Pugliese Style)

Sage and honey Focaccia

Beer and squash focaccia with red onions

Calzone

Panzerotti

Stracchino bread

Beer bread with sausage and sauerkraut 

Herbs bread

Traditional Pizza

Stracchino bread

This soft bread has a delicate cheese flavour, it goes well with cold cuts so it's perfect for your sandwiches! It's very quick to make!

2 cups Bread flour
100g Stracchino (like philadelphia)
3/4 cup milk
1 tbsp sugar
2 eggs
1 teaspoon of salt
1/2 cube of fresh yeast or 1/2 package of dried yeast


Mix the yeast and the sugar together.Mix cheese, milk, eggs and salt. Add the flour  sifted and work until the dough is smooth. Transfer it into a buttered and floured cake tin, level it with the back of a spoon and bake in the preheated gas oven at 180C for 35/45 minutes,(do the toothpick test. Stick a wooden toothpick into one of the thickest parts of the bread. If it's dry when you pull it our, the bread is done). Remove it from the oven, let cool before cutting.

Sausage bruschetta

 

• 3 Italian sausages
• 1/2 lbs (250g) of stracchino cheese or grated mozzarella
• Salt and pepper
• Fennel seeds, chilli peppers or any other spice or herbs you would like to add
• 1 baguette, sliced
  
  1. Take sausages out of casing. 
  
  2. On a small bowl combine the sausages, cheese and spices/herbs.
  
  3. Spread the meat on the top of the bread.
  
  4. Bake for 20/30 minutes or until bread is crunchy. Temperature 450f (230C). This recipe is also fabulous if using a barbecue grill or pizza oven.
  
  5. You can top the sausages with peppers, more cheese and any green vegetables.
  
  
  

Bruschetta con crema di zucca e noci

Four slices of bread that you like in your bruschetta
200g your favourite squash
1 shallot
A hand full of walnuts
4 tbsp Olive oil

200g of Philadelphia or Stracchino cheese
A pinch of nutmeg
Salt & Pepper
White wine if necessary (If not necessary just drink it!)
Garlic to rub the bread

Cut the squash in cubes. In a pan, add the oil and the shallots finely chopped. When the shallots are getting darker add the squash and let cook until soft, if start to brown to much add a sip of white wine or water. After about 20 minutes when the squash is soft, turn of heat, add just one tbsp cheese and start smashing the mixture with a fork. Add as well salt, pepper and nutmeg. Make the bruschetta at the oven or toaster and rub garlic on the bread. Add the mixture on the top and add as well some cheese and walnuts.
This recipe is perfect for a rich and easy snack! Goes perfect with flowery white wines from the North East of Italy as Soave, Garganega and Vespaiolo or even Tirolese wines as Gewürztraminer.