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Fette biscottate are Italy's answer to the breakfast rusk - twice-baked slices of lightly enriched bread that have been dried slowly in a low oven until they become completely crisp and golden, with an open, honeycomb-like internal structure that is designed to absorb butter and jam without becoming soggy. Every Italian household keeps a packet of fette biscottate in the cupboard, and every Italian morning begins with them spread with butter, honey, or Nutella alongside a cup of espresso or latte. Homemade versions are far superior to their commercial counterparts, with a genuine bread flavour and a satisfying crunch that holds up to generous toppings. They store perfectly in an airtight container for weeks, making them ideal to prepare in large batches.
Prep
15 min
Cook
75 min
Total
90 min
Servings
4 srv
Difficulty
Medium
Calories
170 kcal
For 4 serving(s)
Per serving
Combine the flour, instant yeast, sugar, and salt in a large bowl. Add the warm water and olive oil and mix until a dough forms.
Knead for 8 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour until doubled.
Preheat the oven to 180°C (350°F). Shape the dough into a rectangular loaf roughly 12cm wide. Place in a greased loaf tin or on a lined baking tray.
Bake for 30-35 minutes until golden and hollow-sounding when tapped. Cool completely - this is essential before slicing.
Reduce the oven to 130°C (265°F). Slice the cooled bread into 8-10mm slices with a serrated knife. Lay flat on baking trays.
Bake for 35-40 minutes, turning once halfway through, until the slices are completely dry, light, and golden. They should snap cleanly when broken.
Cool fully on a wire rack. Store in an airtight tin or paper bag at room temperature for up to 3 weeks.
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