It takes a while, but it is pretty easy to make

Tasty and easy no-knead slow fermentation bread.

Garlic and tomato Stecca


  • 200g all-purpose flour
  • 1/2 teaspoon sugar
  • 1/3 teaspoon salt
  • 1/4 dry yeast
  • cool water
  • olive oil
  • rock salt
  • slices of tomato and garlic


  • Combine the flour, sugar, salt and yeast
  • Add cool water and mix until you have a wet and sticky dough
  • Let it rest for 12 to 18 hours. The surface will be dotted with bubbles and the dough is more than double in size.
  • Generously dust a flat baking sheet with flour. Stretch the dough into 2 sticks, with the length of the baking sheet. Leave some space beetwen the loaves
  • Brush with olive oil and sprinkle with salt.
  • Add tomato and garlic topping.
  • Let it rise again for about 30 minutes. Preheat the oven to 240 ºC (~464ºF)
  • Bake for about 25 minutes, until the crust is golden

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