Go Back
–+ servings

Fried Bread Dough (Ficattole from Prato)

A traditional Tuscan appetizer of fried bread dough, ideal with salami or as a snack.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Rest Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 4 cups all-purpose flour
  • 2 ¼ tsp active dry yeast (or 1 packet)
  • Warm water as needed
  • Pinch of salt
  • Peanut oil (for frying)

Instructions

  • Prepare Dough: Dissolve yeast in a little warm water. On a flat surface, make a well with flour. Pour in yeast mixture, add more warm water, and knead with a pinch of salt to form a consistent dough.
    4 cups all-purpose flour, 2 ¼ tsp active dry yeast (or 1 packet), Warm water , Pinch of salt
  • Let Dough Rise: Cover dough with a towel. Let it rest in a warm place for 1 hour.
  • Shape Dough: Once doubled in size, knead briefly. Then flatten with a rolling pin to about ½ inch thick. Use a pastry wheel to shape each piece into a diamond or square.
  • Fry Dough: Heat peanut oil in a pan. Once hot, fry dough until golden brown. Drain on paper towels.
    Peanut oil
  • Serve: Sprinkle with salt and serve warm. Paired with Tuscan cold cuts and cheeses is my advice.

Notes

  • Speed up the process with pre-made bread dough.
  • Great as an appetizer or paired with Tuscan cold cuts like Prosciutto, Mortadella, or Salame, and cheeses like Stracchino or Crescenza.