Marocco di Montignoso from the Lunigiana: the recipe
Marocco di Montignoso is a bread typical of the municipality of Montignoso, in Tuscany.
It is made by mixing corn flour and wheat flour with the addition of oil, black olives and herbs (rosemary, chopped chilli, sage and garlic). It has a round shape 20-25 cm across, dark in colour and golden on the surface.
This bread has been part of the tradition of the municipality of Montignoso for a long time; its name comes from the dark colour, reminiscent of the inhabitants of Morocco.
At a glance
- Method: Straight dough, without autolyse
- Mixing: Spiral mixer
- Number of pieces: 2
- Weight per piece: 465 g
- Dough weight: 929 g
- Total dough weight: 930 g
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Ingredients
Quantities for 2 pieces of 465 g, kitchen at 20 °C
- Wheat flour (W260)251 g
- Coarse cornmeal251 g
- Water251 g
- Salt10 g (a teaspoon and a half)
- Mixed seed oil50 g
- Olive nere100 g
- Salvia3.0 g (a teaspoon)
- Rosmarino4.0 g (a teaspoon and a half)
- Garlic4.0 g (a teaspoon and a half)
- Peperoncino3.0 g (a teaspoon)
- Yeast3.1 g
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Method
- Weigh the ingredients and knead (30 min)
- Use water at 27 °C
- Trita insieme salvia, rosmarino, aglio e peperoncino.
- Denocciola e spezzetta le olive.
- End of mixing, start of bulk rise (at room temperature) (3 hours)
- Reinforcement fold 1 of 3
- Reinforcement fold 2 of 3
- Reinforcement fold 3 of 3
- Divide/shape: weigh and form the pieces (5 min)
- Start of proofing (at room temperature) (2 hours)
- Ready to cook
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