The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ciccioli

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RFMonaco

Ciccioli

If your Italian, you'll recognize this hard to find recipe. Very tasty!

Ciccioli Bread from Carol Field's book, "Italy in Small Bites".

1 recipe pizza dough made with 2 Tbs. of olive oil prepared thru the first rise. 2 lbs pork fatback or 1 Tbs. olive oil & 1/2 cup , about 3 ounces diced pancetta One & a quarter tsp. coarsely ground pepper 1 Tbs. olive oil Cornmeal While the dough is rising, cook the cracklings or pancetta. If you are using cracklings, slice the pork fatback into small pieces. Set in a small saucepan, cover with cold water and cook slowly over medium-low heat until the fat is completely rendered. Remove the crisply golden cracklings with a slotted spoon and drain on paper towels. Turn up the heat under the saucepan and boil until the water has evaporated. Save 3 Tbs. of the fat. Allow the cracklings to cool. If you are using pancetta, heat the olive oil in a small heavy skillet. Saute the pancetta over medium-high heat until it is crunchy & crisp, about 10 minutes. Cool. Reserve the pan drippings. Shaping and second rise. The recipe continues to tell you to flatten the dough & scatter the cracklings & reserved fat, or the pancetta and its drippings over the surface and forming into an 18 inch log. ( In Carol Field's other book, "Celebrating Italy", she forms the dough into rounds ). Set the dough on a lightly oiled baking sheet, cover with a towel & let rise until doubled, about one to one & a quarter hours. Preheat oven to 425 degrees. Bake for 15 minutes, reduce heat to 375 degrees & continue baking until the top is golden & a tap on the bottom of loaf produces the hollow sound, about 20 to 25 minutes.