Piccica Calabrese (Calabrian Bread)

Piccia Calabrese is a hearty, savory bread that serves as both a side and a snack. This rustic loaf is studded with chopped mushrooms, artichokes, roasted red peppers, and pickles, creating a complex texture and flavor profile. The addition of anchovies, capers, and oregano provides a salty, umami-rich punch that pairs beautifully with the soft, yeasty crumb. Perfect for entertaining or as a substantial accompaniment to a light salad, this bread showcases the bold flavors of Southern Italian cuisine. It is best enjoyed fresh from the oven, warm and fragrant, but remains delicious for days when stored properly.

Cooking Method: Baking

Cuisine: Italian

Courses: Baked Goods

Difficulty: Advanced

Servings: 10

Calories: 742.0

Description

Piccia Calabrese is a hearty, savory bread that serves as both a side and a snack. This rustic loaf is studded with chopped mushrooms, artichokes, roasted red peppers, and pickles, creating a complex texture and flavor profile. The addition of anchovies, capers, and oregano provides a salty, umami-rich punch that pairs beautifully with the soft, yeasty crumb. Perfect for entertaining or as a substantial accompaniment to a light salad, this bread showcases the bold flavors of Southern Italian cuisine. It is best enjoyed fresh from the oven, warm and fragrant, but remains delicious for days when stored properly.

Directions

1
Stir the active dry yeast into the warm water in a small bowl and let stand until creamy, about 10 minutes.
2
Heat the olive oil in a small skillet over medium heat and sauté the sliced mushrooms briefly until softened; remove from heat and let cool completely.
3
In a food processor fitted with a steel blade, roughly chop the tomatoes, cooled mushrooms, anchovy, capers, onions, artichokes, gherkins, and roasted red peppers until finely minced.
4
Remove the vegetable mixture from the food processor and transfer to a separate bowl.
5
In the clean food processor bowl, combine the oregano, flour, salt, and pepper; pulse 5 or 6 times to mix evenly.
6
Add the biga starter and lard to the dry ingredients in the food processor.
7
With the machine running, pour the dissolved yeast mixture through the feed tube as quickly as the flour can absorb it.
8
Add the prepared vegetable mixture to the dough and process just until combined.
9
Turn the dough out onto a well-floured surface and knead by hand, adding up to 2/3 cup additional flour as needed, until the dough is elastic, moist, and velvety.
10
Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 to 1 1/2 hours.
11
Preheat the oven to 425°F (218°C) with baking stones or a heavy baking sheet inside for at least 30 minutes before baking.
12
Turn the risen dough out onto a floured surface and shape it into 1 large or 2 smaller round loaves by rolling into a taut log and forming into rounds.
13
Place the shaped loaves on a peel sprinkled with cornmeal, cover with a slightly dampened towel, and let rise until doubled, about 50 minutes.
14
Just before baking, cut an even slash around the shoulder of each loaf or make 3 slashes across the top with a razor or sharp knife.
15
Slide the loaves onto the hot baking stones and bake, spraying with water 3 times in the first 10 minutes, for 45 minutes or until golden brown and hollow-sounding when tapped.
16
Transfer the bread to wire racks and cool completely before slicing.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 742.0kcal

% Daily Value *
Total Fat 18.4g29%
Saturated Fat 6.9g35%
Cholesterol 13.5mg5%
Sodium 4919.4mg205%
Total Carbohydrate 127.9g43%
Dietary Fiber 10.1g41%
Sugars 10.1g
Protein 17.5g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: calabrian, bread, savory, biga, yeast, artichokes, anchovy, capers, mushrooms, red peppers, olive oil, lard, italian, rustic, baking, homemade, crusty, loaf, oregano

Read it online: https://www.chefs-mate.com/recipe/piccia-calabrese-calabrian-bread/