Ingredients with Measurements:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp active dry yeast
- 1/2 cup lukewarm water
- 1/2 cup lukewarm milk
- 1/4 cup olive oil
- 1/2 cup pitted and chopped black olives
- 1 cup ricotta cheese
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, salt, sugar, and yeast. Mix on low speed until combined.
2. Add the lukewarm water, lukewarm milk, and olive oil to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Add the chopped olives and ricotta cheese to the bowl. Mix on low speed until the ingredients are evenly distributed throughout the dough.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour.
6. Preheat the oven to 375°F (190°C).
7. Line a baking sheet with parchment paper.
8. Divide the dough into 3 equal pieces.
9. Roll each piece into a long rope, about 18 inches (45 cm) long.
10. Braid the ropes together and transfer the braid to the prepared baking sheet.
11. Brush the beaten egg over the top of the braid and sprinkle with salt and pepper.
12. Bake for 30-35 minutes, until the treccia is golden brown and sounds hollow when tapped on the bottom.
13. Let the treccia cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 38g
Protein: 10g
Sodium: 480mg
Sugar: 2g
Substitutions for ingredients:
- Whole wheat flour can be used in place of all-purpose flour.
- Feta cheese can be used in place of ricotta cheese.
- Green olives can be used in place of black olives.
Variations:
- Add chopped sun-dried tomatoes to the dough for extra flavor.
- Sprinkle grated Parmesan cheese over the top of the treccia before baking.
- Use the dough to make individual rolls instead of a braided loaf.
Tips and tricks:
- Make sure the water and milk are lukewarm, not hot, or they will kill the yeast.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- Use a sharp knife or kitchen scissors to make clean cuts when slicing the treccia.
Storage instructions:
Store leftover treccia in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the treccia, wrap it in foil and bake in a 350°F (175°C) oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the treccia on a wooden cutting board or platter for a rustic look.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or basil, over the top of the treccia before serving.
Pairings:
Serve the treccia with a simple green salad or a bowl of soup for a complete meal.
Suggested side dishes:
Roasted vegetables, such as zucchini or eggplant, would be a great side dish for the treccia.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the water was too hot.
- If the treccia is too dry, it may have been overbaked. Try reducing the baking time next time.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to cook. Keep perishable ingredients refrigerated until ready to use.
Food history:
Treccia is a traditional Italian bread that is typically braided and baked. It is often served as a snack or appetizer.
Flavor profiles:
The olives add a salty, briny flavor to the treccia, while the ricotta cheese adds a creamy, tangy flavor.
Serving suggestions:
Serve the treccia warm or at room temperature, sliced into thick pieces.
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Region: Italian