A question about a recipe: Sensory overload, AKA: homage to Eataly Bread

Barbara is a trusted source on General Cooking.

added about 2 years ago

I think sauteed spinach would be great.

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SKK added about 2 years ago

Thanks, Drbabs. My question also is will I have to change measurments if I don't add meat?

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TiggyBee added about 2 years ago

Hi SKK, the bread is delicious plain as well. I've even made it with olives and it's turned out great! If you do add spinach, I would just be careful about moisture content. I'm by no means a bread expert, but I think the flour to water ratio is important to the process. Hope this helps and I hope you'll love the bread too!

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Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Olives sound great. Given the season, not to mention the current contest, maybe some tender young ramps for color and flavor.

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TiggyBee added about 2 years ago

Yes!! Ramps (if you can find them) or some other onion-y flavor would be fantastic with the cheese!

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vvvanessa added about 2 years ago

you could go kind of sicilian on it and add pinenuts and currants or raisins, which could work by themselves or with spinach. you shouldn't need to change any measurements if you aren't using meat, though if you do use spinach, i would be sure it is well cooked and very, very drained/dried/squeezed out before using it.

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Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

I think you'll be okay, SKK. Let the texture and feel of the dough be your guide. If you up the veg components, you may need to add a few tablespoons of flour. This seems a very forgiving formula.

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SKK added about 2 years ago

Thank you all!

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