Pistoccu bread is a typical product from the Ogliastra region and Sardinia center; it’s very crunchy and versatile.
Its name comes from the fact that it’s cooked twice: after being baked once, it’s baked again to make it golden and crunchy.
How to make Pistocu bread – baked twice bread
To make pistoccu bread, start by mixing the two types of flour in a large bowl, adding mother yeast, activating it in a bit of water, and adding 200ml of lukewarm salted water.
Mix with your hands until the dough is smooth and stretchy, then create loaves and let them rest for 20 minutes in the cold oven, leaving on the light.
Roll each loaf out with a rolling pin until it has a thickness of 3 mm, then cover with a cloth and let them rest for 2 hours in the cold oven, leaving on the light.
When the resting time is over, please turn on the oven and cook at 240° until all the loaves rise, then remove and cut them into four pieces while they are still warm.
Let the slices cool under a cloth, placing something heavy on top, then cook again for a short time until they are golden brown.
Once ready, let them cool, spread them with cream cheese, and serve.
Regional Recipe from Sardinia