Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1 cup buttermilk
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
Special Equipment Needed:
- Large bowl
- Wooden spoon
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar.
3. Add olive oil and buttermilk and mix until just combined.
4. Fold in sun-dried tomatoes and basil.
5. On a baking sheet lined with parchment paper, shape the dough into a round loaf.
6. Bake for 25-30 minutes, or until golden brown.
7. Let cool before slicing.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 375°F
Serving Size: 8-10 slices
Nutritional Information:
Calories: 140
Fat: 4g
Carbohydrates: 22g
Protein: 3g
Substitutions for Ingredients:
- Olive oil can be substituted with melted butter or vegetable oil.
- Buttermilk can be substituted with plain yogurt or milk.
Variations:
- Add 1/2 cup of shredded cheese for a cheesy scali bread.
- Substitute the sun-dried tomatoes with olives or roasted red peppers.
Tips and Tricks:
- For a softer crust, brush the top of the loaf with melted butter before baking.
- For a crunchier crust, brush the top of the loaf with an egg wash before baking.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Wrap in foil and reheat in a 350°F oven for 10 minutes.
Presentation Ideas:
- Slice and serve with a side of olive oil and balsamic vinegar for dipping.
- Slice and top with slices of fresh mozzarella and basil leaves.
Garnishes:
- Sprinkle with freshly grated Parmesan cheese.
- Drizzle with olive oil and sprinkle with chopped fresh herbs.
Pairings:
- Serve with a side salad.
- Serve with a bowl of soup.
Suggested Side Dishes:
- Roasted vegetables
- Grilled asparagus
- Sauteed mushrooms
Troubleshooting Advice:
- If the bread is too dry, add a tablespoon of buttermilk or olive oil.
- If the bread is too wet, add a tablespoon of flour.
Food Safety Advice:
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate any leftovers and consume within 5 days.
Food History:
Scali bread is a traditional Italian bread that is believed to have originated in the city of Genoa in the 16th century. It is a type of focaccia bread that is usually flavored with herbs and spices.
Flavor Profiles:
This bread has a slightly sweet and savory flavor with a hint of herbs and sun-dried tomatoes.
Serving Suggestions:
- Serve as an appetizer with a side of olive oil and balsamic vinegar.
- Slice and top with slices of fresh mozzarella and basil leaves.
- Serve as a side dish to a main course.
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Region: Italian