We’ve always been captivated by the Faccia Di Vecchia Recipe, a rustic Italian gem that translates to “Old Woman’s Face” and evokes the charm of traditional countryside kitchens. This hearty dish blends simple ingredients into a comforting masterpiece that’s perfect for family gatherings or cozy nights in.
Originating from Italy’s sun-kissed regions, it’s a testament to timeless flavors we can’t get enough of. Join us as we bring this authentic recipe to your table, promising an easy adventure full of taste and tradition.
Ingredients
As we dive into preparing our Faccia Di Vecchia recipe, a rustic Italian delight, we focus on sourcing high-quality ingredients that capture the dish’s authentic flavors and simplicity. Let’s list them in the order we use them, with key prep notes for precision.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light, airy texture, forming the base of our dough.
- 1 teaspoon active dry yeast: Proofed in warm water for 5 minutes to activate, providing the rise for a perfect crust.
- 1 teaspoon sea salt: Finely ground and added to enhance the dough’s flavor profile.
Wet Ingredients and Additions
- 1 cup warm water: Measured at 100-110°F to activate the yeast without killing it.
- 2 tablespoons extra-virgin olive oil: Used for brushing the dough, imparting a rich, fruity essence typical of Italian cuisine.
- 1/2 teaspoon dried oregano: Crushed between our fingers for freshness, sprinkled to add an herbal note.
- Optional toppings: Fresh tomatoes (2 medium, sliced thinly) and mozzarella cheese (1 cup, shredded), incorporated for a savory finish if desired.
Equipment Needed
To perfectly prepare our Faccia Di Vecchia—a rustic Italian delight that combines simple ingredients into a comforting, flavorful dish—we rely on essential tools that make the process efficient and enjoyable. These items help us mix, shape, and bake with precision, ensuring authentic results every time.
Here’s a list of the key equipment we recommend:
- Large mixing bowl: Ideal for combining dry ingredients like flour and yeast with wet ones such as warm water and olive oil, allowing for thorough blending without spills.
- Measuring cups and spoons: Crucial for accurate measurements—use a 2-cup set for liquids and a standard spoon set for smaller quantities—to maintain the recipe’s balance and texture.
- Wooden spoon or stand mixer: A sturdy wooden spoon works for hand-mixing dough, while a stand mixer with a dough hook speeds up kneading, helping achieve that perfect, elastic consistency.
- Rolling pin: Essential for rolling out the dough evenly, ensuring our Faccia Di Vecchia bakes uniformly and develops its signature crispy exterior.
- Baking sheet or pizza stone: Provides a stable surface for baking; opt for a non-stick sheet or pre-heated stone to enhance the dish’s golden, flavorful crust.
- Oven thermometer: Guarantees the oven reaches the precise temperature (around 425°F for optimal baking), preventing undercooking or burning.
- Parchment paper or silicone mat: Lining for the baking sheet to prevent sticking and simplify cleanup, preserving the dough’s integrity during the rise and bake.
With these tools in hand, we’re set to transition smoothly from mixing our ingredients to crafting a mouthwatering Faccia Di Vecchia that captures the essence of Italian tradition.
Instructions
We walk you through the straightforward steps to craft our authentic Faccia Di Vecchia recipe, building on the fresh ingredients and essential tools we’ve outlined for a truly Italian-inspired experience.
Preparation
To start, we activate the yeast by dissolving 2¼ teaspoons of active dry yeast in 1 cup of warm water (around 110°F) in a large mixing bowl. Let it sit for 5-10 minutes until it foams, signaling it’s ready for our dough.
Next, in the same bowl, we combine the dry ingredients: 2 cups of sifted all-purpose flour, 1 teaspoon of sea salt, and 1 teaspoon of dried oregano. Using a wooden spoon or stand mixer, we gradually incorporate the wet ingredients—2 tablespoons of extra-virgin olive oil and the yeast mixture—stirring until a shaggy dough forms.
For kneading, we transfer the dough to a lightly floured surface and knead it for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook on medium speed for the same duration. This step develops the gluten, giving our Faccia Di Vecchia its characteristic chewy texture and rustic charm.
Once kneaded, we shape the dough into a ball, place it in a greased bowl, and cover it with a damp cloth. Let it rise in a warm spot for 1-1½ hours until it doubles in size, filling the kitchen with the aromatic scent of yeast and herbs.
Cooking
After the dough has risen, we preheat our oven to 425°F using the oven thermometer for accuracy, and prepare a baking sheet or pizza stone lined with parchment paper.
Gently punch down the dough to release air bubbles, then roll it out with a rolling pin into a 12-inch circle or rectangle, about ½-inch thick, on the prepared surface. Transfer it to the baking sheet and use your fingers to create dimples across the surface for that traditional rustic look.
Bake in the preheated oven for 15-20 minutes, rotating the sheet halfway through for even cooking. Watch as the dough turns golden brown and puffs up, releasing an irresistible aroma of baked bread and olive oil that evokes Italy’s sunny countryside.
Finishing Touches
Once baked, we remove the Faccia Di Vecchia from the oven and immediately brush the top with an additional 1 tablespoon of extra-virgin olive oil for a glossy finish and enhanced flavor.
For optional toppings, sprinkle on sliced fresh tomatoes and shredded mozzarella cheese while the bread is still warm, allowing the cheese to melt slightly for a savory, gooey contrast. Let it cool for 5 minutes on a wire rack before slicing into wedges, ensuring the textures remain crisp on the outside and tender inside. Serve warm to highlight the dish’s comforting, traditional essence.
Make-Ahead Instructions
One of the beauties of our Faccia Di Vecchia recipe is its flexibility for busy schedules. We often prepare the dough in advance to save time while preserving that authentic, rustic Italian flavor. This approach allows the flavors to develop further, resulting in a more aromatic and textured bread when you’re ready to bake.
Preparing the Dough Ahead
To make the dough for Faccia Di Vecchia ahead of time, follow these steps after combining and kneading as described in our earlier instructions:
- Activate and mix the dough as usual: Start by dissolving the active dry yeast in warm water, then incorporate the flour, sea salt, and olive oil to form your shaggy dough. Knead until smooth and elastic, which typically takes about 10 minutes by hand or with a stand mixer.
- First rise with a twist: Let the dough rise in a lightly oiled bowl covered with plastic wrap or a damp cloth until it doubles in size. This usually takes 1 to 1.5 hours at room temperature. For make-ahead convenience, we recommend performing this step and then proceeding to the next.
- Shape and refrigerate: After the initial rise, gently punch down the dough to release air bubbles. Shape it into a ball or divide it if making multiple loaves. Wrap it tightly in plastic wrap or place it in an airtight container, then refrigerate for up to 24 hours. This slow, cold fermentation enhances the dough’s flavor and texture, giving it a deeper, more complex taste reminiscent of traditional Italian bakeries.
Storing and Thawing Tips
Proper storage is key to maintaining the integrity of your Faccia Di Vecchia dough:
- Short-term storage: If using within 24 hours, keep the dough in the refrigerator as outlined. Always use a container that prevents drying, as exposure to air can make the dough crusty.
- Longer storage option: For up to 3 days, ensure the dough is well-wrapped to avoid freezer burn. Freeze the shaped dough on a parchment-lined baking sheet for 1 hour, then transfer to a freezer-safe bag. When ready, thaw in the refrigerator overnight.
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigeration | Up to 24 hours | Enhances flavor through slow fermentation; easy to use the next day |
| Freezing | Up to 3 months | Preserves dough for future meals; maintains Faccia Di Vecchia‘s chewy texture |
Baking from Make-Ahead Dough
When it’s time to bake, the process is straightforward and seamless:
- Thaw and second rise: If frozen, thaw the dough in the refrigerator for 12-24 hours. Once thawed or after refrigeration, let it sit at room temperature for 30-60 minutes to warm up. This allows for a proper second rise, filling your kitchen with the irresistible scent of yeast and herbs.
- Shape and bake: Roll out the dough on a floured surface to your desired thickness, create those signature dimples for a rustic look, and add any optional toppings like fresh tomatoes or mozzarella. Bake at 425°F (220°C) on a preheated baking sheet or pizza stone until golden brown and crisp, about 15-20 minutes.
By following these make-ahead strategies, we ensure your Faccia Di Vecchia remains a effortless yet impressive centerpiece for any gathering, capturing the comforting essence of Italian tradition without the last-minute rush.
Conclusion
We’ve loved sharing this rustic Italian gem with you, bringing a touch of authentic tradition straight to your kitchen. It’s more than just a recipe—it’s a way to create warm memories and savor simple pleasures.
As we wrap up, we’re confident you’ll enjoy experimenting with Faccia Di Vecchia and making it your own. Dive in, bake with heart, and let its comforting flavors become a staple in your home.
Frequently Asked Questions
What is Faccia Di Vecchia?
Faccia Di Vecchia is a rustic Italian dish, meaning “Old Woman’s Face,” originating from Italy’s sunny regions. It’s a simple, comforting bread celebrated for its charm and traditional flavors, perfect for family meals or cozy evenings. This recipe brings authentic Italian taste with easy preparation.
What ingredients are needed for Faccia Di Vecchia?
The essential ingredients include sifted all-purpose flour, active dry yeast, sea salt, warm water, extra-virgin olive oil, and dried oregano. Optional toppings like fresh tomatoes and mozzarella add extra flavor. Focus on high-quality items for an authentic taste, keeping preparation straightforward.
What equipment is required to make Faccia Di Vecchia?
You’ll need a large mixing bowl, measuring cups and spoons, a wooden spoon or stand mixer for kneading, a rolling pin, a baking sheet or pizza stone, an oven thermometer, and parchment paper. These tools ensure efficient mixing, shaping, and baking for a perfect rustic result.
How do you prepare Faccia Di Vecchia?
Start by activating the yeast, then mix dry and wet ingredients to form dough. Knead until smooth, let it rise, shape into a rustic form, add dimples, and bake at the right temperature until golden. Finish with olive oil and optional toppings for a flavorful, traditional bread.
Can I make Faccia Di Vecchia ahead of time?
Yes, prepare the dough in advance by mixing, kneading, and letting it rise initially. Shape it, then refrigerate for up to 24 hours to enhance flavors through slow fermentation. When ready, let it come to room temperature, do a second rise, and bake for fresh results without rush.
How should I store Faccia Di Vecchia dough?
After the first rise, shape the dough and refrigerate it in an airtight container for up to 24 hours. For longer storage, freeze it for up to a month. Thaw in the fridge overnight, then let it rise at room temperature before baking to maintain texture and flavor.
Are there variations for the Faccia Di Vecchia recipe?
You can customize by adding toppings like fresh tomatoes, mozzarella, or herbs for a personalized twist. Experiment with different olive oils or flours, but stick to basics for authenticity. This flexibility keeps the dish simple yet adaptable for various tastes and occasions.