Strazzata – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Servings: Serves 6
Italy Servings: Serves 6Strazzata is a traditional Italian bread originally from the southern region of Basilicata, Italy. Known for its circular shape and crispy yet airy texture, this bread is often enjoyed at festive occasions and celebrations. The word ‘Strazzata’ translates to ‘torn’ in the local dialect, referencing the traditional method of tearing the bread by hand, rather than slicing it, to preserve its rustic charm. Commonly, it’s eaten with cheese, cured meats, and fresh vegetables, becoming a staple at Italian dinner tables.
Ingredients
- all-purpose flour – 4 cups / 500 g
- water – 1 1/2 cups / 360 ml
- active dry yeast – 2 teaspoons / 7 g
- olive oil – 1/4 cup / 60 ml
- salt – 1 teaspoon / 6 g
- black pepper – 1 tablespoon / 8 g
Instructions
- In a bowl, dissolve yeast in warm water and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine flour, salt, and black pepper. Make a well in the center.
- Pour the yeast mixture and olive oil into the well in the dry ingredients.
- Mix until the dough starts to come together, then knead for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until it doubles in size.
- Preheat the oven to 425°F (220°C). Punch down the risen dough and shape it into a circular loaf.
- Transfer the loaf to a baking sheet and let it rest for about 10 minutes.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the bread sounds hollow when tapped on the bottom.
- Let it cool on a wire rack before tearing and serving.
Substitutions
- all-purpose flour -> bread flour
- olive oil -> sunflower oil
Enhancements in the Next Evolution
- Experiment with adding herbs such as rosemary or thyme to the dough for additional flavor.
- Consider using a mix of whole wheat flour for a more rustic texture.
- Try incorporating a rest stage in the fridge overnight for deeper yeast flavors.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
