Bolognese rising

Name: Bolognese rising
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8
Ingredients: Water 0.67 cup; Type 00 flour 2 cups; Brewer's yeast ½ tsp; Lard at room temperature 4.4 oz; Type 00 flour 2 cups; Water ½ cup; Prosciutto crudo 4.2 oz; Smoked pancetta 3 oz; Brewer's yeast &frac18; tsp; Fine salt ¾ tsp; Sugar ½ tsp; Extra virgin olive oil 3 ½ tbsp; Water 2 ½ tbsp

it es fr de br

Lactose Free

Difficulty: Average
Prep time: 40 min
Cook time: 60 min
Serving: 8
Cost: Low
Note + the resting and maturation time of the biga (12-18 h) and the rising of the dough

PRESENTATION

Crescente Bolognese is this classic Italian bacon focaccia that really brings out the local flavors of Bologna, in the Emilia-Romagna region. I mean, this area is known for its rich culinary traditions. And look, this bread is an absolute staple there. People call it crescenta or crescente con i ciccioli, but it's really just a super crispy, moist focaccia packed with savory chunks of prosciutto and pancetta.

So here's the thing: it all started with Bolognese bakers who would save leftover dough and ham. Pretty smart, right? They'd mix them up to make a hearty breakfast treat. And listen, the official crescente Bolognese recipe is even recognized by the Italian Culinary Association—so you know it's legit.

Folks in Bologna, they're serious about their food. No question. And this bread, well, it’s a nod to their love for bold flavors and resourceful cooking. Over in Emilia-Romagna, the best snacks often feature this traditional Bolognese bread. It's perfect as an appetizer or alongside dinner. Really good stuff.

Dotted with delicious pork pieces, every bite gives you a tender, golden experience. The dry biga, or pre-dough, makes the loaf extra fragrant and just a bit chewy. And the crust? Super crispy. This bread stands proudly next to other regional favorites like tigelle and gnocco fritto. But crescenta? It's got its own special charm.

Honestly, it feels homemade, like something you'd find at a family table or a bustling bakery right in the heart of Bologna. Whether you're a fan of Italian flatbread or eager to try a new kind of savory Italian bread, this is a must-try. The mix of prosciutto, pancetta, and rustic dough is seriously tasty. Pair it with a glass of wine, or just enjoy it on its own.

Every bite is a reminder of why Bolognese cuisine is so famous—it’s simple, packed with flavor, and always comforting. So next time you're craving something hearty and authentic, think of the crescente Bolognese and bring a slice of Italy to your table. For sure.

INGREDIENTS

Ingredients for the biga: Water 0.67 cup (160 g); Type 00 flour 2 cups (250 g); Brewer's yeast ½ tsp (3 g)

for the dough (for a 16.5x11.8 inch pan): Lard 4.4 oz (125 g) - at room temperature; Type 00 flour 2 cups (250 g); Water ½ cup (130 g); Prosciutto crudo 4.2 oz (120 g); Smoked pancetta 3 oz (80 g); Brewer's yeast ⅛ tsp (2 g); Fine salt ¾ tsp (5 g); Sugar ½ tsp (2.5 g)

for brushing: Extra virgin olive oil 3 ½ tbsp (50 g); Water 2 ½ tbsp (35 g)

Preparation

How to prepare Bolognese rising

To prepare the Bolognese rising, start by making the biga: in a stand mixer with a hook attachment, add the sifted flour 1 and the dry yeast 2. While you begin mixing at medium speed, add the room temperature water gradually 3.

Let the mixer run until you get a homogeneous dough 4. Then transfer the biga to a bowl, cover with transparent plastic wrap, and let it rest at room temperature (or in a turned-off oven with the light on) for about 1 hour 5. After this time, place it in the refrigerator for a minimum of 12 hours up to a maximum of 18 hours to mature the biga. After this time, transfer it again to a turned-off oven with the light on for another 2 hours. Meanwhile, proceed with the preparation of the rising dough: cut the raw ham into small cubes 6.

Cut the smoked bacon into cubes as well 7. Add both the ham and bacon to a mixer and blend 8: the chopped cubes should be fine 9 but not completely mashed. Temporarily set aside.

Now proceed with the dough: in a stand mixer, add the sifted flour 10, the sugar 11, and the dry yeast 12.

Add the biga 13 and begin mixing with the paddle while gradually adding the room temperature water 14. Let it run until you have a homogeneous dough. Then replace the paddle with the hook attachment and continue kneading for an additional 5 minutes. Next, divide the room temperature lard into two parts: add one part 15 and when it is completely incorporated into the dough, add the second. Let the mixer run for another 7-8 minutes.

At this point, add the salt 16 and knead for 1 minute until it is completely absorbed into the dough. Also add the ham and bacon 17 and continue kneading for another 2-3 minutes: the dough should end up wrapped around the hook 18. Let it rest inside the mixer, covered with transparent plastic wrap, for about 15 minutes. After this time, give the dough 3 strengthening folds and let it rest for another 15 minutes. Repeat the operation two more times, each 15 minutes apart.

Finally, oil a pan of 16.5x11.8 inches and place the dough inside 19: spread it with your hands, applying gentle pressure with your fingers on its surface so that it is evenly distributed in the pan 20. Then mix the oil with water and create an emulsion by shaking the two liquids with a fork 21.

Spread the emulsion over the entire surface of the rising 22: let it rise like this for about 1 hour in a turned-off oven with the light on. Then bake in a preheated static oven at 392°F for about 60 minutes (if you don't have a static oven, bake with a fan oven at 356°F for 50 minutes). Remove from the oven and enjoy your Bolognese rising 24!

Storage

The Bolognese rising is excellent when enjoyed freshly baked. You can store it in paper bags for 1-2 days.

It can be frozen either cooked or uncooked. In this latter case, you can roll it out, place it in the freezer, then thaw and let it rise for about 1 hour once thawed, and continue the preparation as per the photo recipe.

Advice

You can prepare the rising with butter instead of lard in the same quantities or by replacing the lard with 112.5 g of oil. If you prefer, you can substitute the filling by using fresh cracklings.

For the translation of some texts, artificial intelligence tools may have been used.