Italian · Lunch
Fried Dough Bread
A single portion of Italian fried dough made from a simple yeasted flour dough proofed until puffy, then torn into pieces and deep-fried until golden and blistered. Served warm with olive oil for dipping and flaky salt, it is crisp outside and airy inside.
$2
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
585Calories
11.2gProtein
22.8gFat
82.6gCarbs
1.1gSugar
3.4gFiber
1387mgSodium
0mgChol
3.2gSat Fat
172mgPotassium
33mgCalcium
2.3mgIron
0mcgVitamin B12
1.4mgVitamin C
vegan
vegetarian
herb-salt
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Whisk warm water, yeast, and sugar together; let stand 5 minutes until foamy to confirm yeast is active.
2
Knead
Combine bread flour and salt, stir in yeast mixture and 1 tbsp olive oil until shaggy dough forms. Knead by hand for 5 minutes until smooth.
3
Proof
Place dough in lightly oiled bowl, cover, and rest at room temperature for 60 minutes until doubled.
4
Punch
Punch down dough on floured surface, press in minced garlic, chopped rosemary and black pepper, folding until distributed evenly throughout.
5
Rest
Divide dough into 3–4 pieces, flatten each into rough disc, and rest uncovered 10 minutes until slightly puffed.
6
Fry
Heat vegetable oil to 350°F in small deep pot over medium-high heat. Fry dough pieces 2–3 minutes per side until deep golden and puffed.
7
Drain
Lift fried dough onto paper towel-lined plate and rest 1 minute until surface crisps and excess oil absorbs.
8
Plate
Arrange fried dough on plate, scatter with flaky salt, and serve with small dish of olive oil for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g bread flour
- 2/3 cup160ml warm water
- 1/2 tsp1/2 tsp active dry yeast
- 1/2 tsp1/2 tsp sugar-white
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp olive oil, plus extra for dipping
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh rosemary
- 1/2 tsp1/2 tsp black pepper
- 4 cups950ml vegetable oil, for frying
- a pinch of flaky salt, for finishing
