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La Biblioteca del Gusto

Volume 19 · Bread mix

Monregalese Herb Bread Mix with Ispica Sesame

19

Rosemary and sage from the Monregalese, Ispica sesame, on a rice flour base. For focaccia and herb bread.

Monregalese Herb Bread Mix with Ispica Sesame
Before you start
30 g mix in 500 g flour + 10 g yeast + 300 g warm water + 17 g EVO oil + 10 g salt. Knead, rise 1-2 hrs, shape focaccia/bread, rise 30-45 min. Bake 200-220°C for 20-40 min.

The story

Herb focaccia is one of the simplest breads. Flour, water, oil and a handful of herbs from the garden. Rosemary and sage are the ones you almost always find.

This volume takes them from the Monregalese, the area around Mondovì in the province of Cuneo, and pairs them with Ispica sesame, from the other end of Italy.

The origin

Rosemary and sage come from the Monregalese, between the Cuneo plain and the first hills of the Ligurian Alps.

The sesame comes from Ispica, in the Ragusa area. It is a crop brought to Sicily by the Arabs, almost lost and then revived. The seeds are harvested by hand before the capsules open, and dried in the sun.

Misto per Pane alle Erbe del Monregalese e Sesamo di Ispica: gli ingredienti in cucina

The character

Herbaceous and toasty. Rosemary is resinous, sage has a soft freshness. Sesame adds a nutty note. With the oil of the focaccia, the herbs open up in the oven.

The quality

Italian ingredients, with origin and nutritional values stated on the label. Contains sesame.

The recipes

Monregalese Herb Focaccia

Focaccia alle Erbe del Monregalese
Sunday focaccia, simple and fragrant.
Servings
1 tray
Rising 90-165 min

Ingredients

  • 500g flour
  • 30g Vol.19
  • 10g fresh yeast
  • 300ml warm water, 17g olive oil, 10g salt

Preparation

  1. Dissolve the yeast in warm water.
  2. Knead everything into a smooth dough.
  3. Let rise 1-2 hours, then stretch into a tray.
  4. Prove 30-45 minutes and bake at 220°C for 20-25 minutes.
Panini alle Erbe del Monregalese
Soft rolls fragrant with rosemary and sage.
Servings
8 rolls
Rising 90-150 min

Ingredients

  • 500g flour
  • 30g Vol.19
  • 10g fresh yeast
  • 300ml warm water, 10g salt

Preparation

  1. Mix everything together.
  2. Let rise 1-2 hours.
  3. Shape into 8 rolls and prove 30 minutes.
  4. Bake at 200°C for 18-20 minutes.
Inside the volume

Ingredients,
with their origin.

Produced in Italy with 100% Italian ingredients. Ingredients: Italian rice flour, Italian rosemary, Italian SESAME seeds, Italian sage.
Confezionato in uno stabilimento che utilizza anche frutta a guscio, sedano, senape e solfiti. Valori nutrizionali medi per 100 g: Energia 375 kcal / 1581 kJ; Grassi 9,16 g; di cui saturi 1,75 g; Carboidrati 69,1 g; di cui zuccheri 0,82 g; Proteine 8,20 g; Sale < 0,1 g.
For complete information, refer to the product label.
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