Italian Crescente Bolognese Recipe

Name: Italian Crescente Bolognese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Yield: 10
Cuisine: Italian
Ingredients: ⅓ cup Water (⅓ cup water* lukewarm ((80 grams)*)); 1 ½ tsp Active Yeast (1½ teaspoons active dry yeast); 2 cup Bread Flour (2 cups all purpose or bread flour (260 grams)); 1 ¾ tbsp Lard (1¾ tablespoons lard or butter (soft)); 5 tbsp Olive Oil (3 tablespoons olive oil + 2 tablespoons olive oil (for brushing)); ¾ tsp Table Salt (¾-1 teaspoon salt — up to 1); 2 tbsp Rosemary (2 tablespoons chopped rosemary); ½ tbsp Rock salt (½-1 tablespoon rock salt (for sprinkling) — up to 1)

Italian Crescente Bolognese Recipe - Antipasti,Appetizer,Snack (Italian)

155 minItalian

Servings10

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Pescatarian
Egg Free

Steps

1In the mixing bowl add the water and sprinkle the yeast on top, let it sit for 5-10 minutes, then stir to combine. Add the flour, lard, olive oil and chopped rosemary, start to knead then add the salt. Continue to knead for approximately 5 minutes to form a soft compact dough.
2Move the dough to a lightly floured flat surface and shape into a ball. Place in a lightly oiled bowl, rolling the dough in the bowl, cover and let rise in a warm draft free area for 1- 2 hours or until doubled in bulk.
3Remove the dough from the bowl and roll it (do not knead) into a rectangle shape ½ inch / 1.2 cm thick. With a pastry wheel, pizza cutter or sharp knife cut the dough into 2-3 inch long strips. Place on a parchment paper lined cookie sheet. Cover with plastic wrap or a clean tea towel and let rise for approximately 50-60 minutes in a warm draft free area.
4Pre-heat oven to 375F (190C).
5Before baking brush the dough with some olive oil, sprinkle with rock salt and more chopped rosemary if desired. Bake for approximately 18-20 minutes or until golden. Move the crescente immediately to a wire rack to cool. Enjoy!