I have adapted Antonina’s recipes, using beer instead of water, for a slightly more robust flavor and to allow the natural yeast in beer to rise the bread slightly in the oven. Also, I have used a locally produced EVOO, so rich and intense its color is a vibrant hue of emerald green.

Ingredients

(serves 4)

• 2-1/2 cups of OO flour (or plain flour)+ some for heading the dough

• 3/4 cup of Extra-Virgin Olive Oil (I know, it’s a little extravagant, but it will impart the bread the most beautiful flavor. I wouldn’t advise replacing it for vegetable oil)

• a little less than 3/4 cup of beer

• 1-1/2 teaspoons of salt

How To

Combine flour, oil, beer and salt in a bowl, and mix with a spoon until a dough forms. Knead the dough onto  floured surface for 3-4 minutes until soft and smooth.

It should be pliable and a little softer than egg-pasta dough. If it feels too sticky add a little extra flour. If too dry, add a little extra beer.

Oil a baking dish and flatten the dough onto it. Score the dough with a pastry cutter to create a criss-cross pattern.

Once the bread is baked and slightly cooled, the scoring will make it easier to cut in chunks. Bake at 200 C (395 F), conventional oven, for 30-35 minutes or until the top is bronzed and crunchy.

Cool at room temperature for 10-15 minutes, then carefully lift out of the baking dish, break up into chunks and serve with cold cuts of meat and cheese for the ultimate antipasto.

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