Pistocu bread – baked twice bread

Tre su pistoccu – Florixc CC BY-SA 3.0

Pistocu bread – baked twice bread

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: it’s baked again to make it golden and crunchy after being baked once.


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.

Pistocu bread – baked twice bread is a Regional Recipe from Sardinia.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.