Today we’re making what in Italy is called “pane schiocco” or “scrocchio,” which is actually a layered bread similar to a savory croissant or croissant bread. Call it as you want, the most important thing is not the name but the taste, that is spectacular 🤪. For this recipe, you’ll need a rolling pin, which, as usual, I didn’t have 😂, while for the ingredients, here’s the list.
INGREDIENTS
Flour 500 g
Water 250 ml
Salt 10 g
Sugar 30 g
Dry Yeast 5 g
For layering the dough:
Butter 90 g
Flour 40 g
INSTRUCTIONS
To prepare our croissant bread, we need to make the dough. So, in room temperature water, add the dry yeast and wait at least 1 minute for it to rehydrate.
Once the yeast has rehydrated, pour in half of the flour and mix well until you get a liquid dough. Now, you can add the salt, sugar, and olive oil. Mix again to incorporate all the ingredients.
Finish your dough by adding the remaining flour and knead until all the flour is absorbed. Then, cover and let the dough rest for at least 10 minutes.
Since it’s a croissant bread, we need to prepare a mixture of butter and flour that we’ll use later. To save time, I prepare it while the dough is resting.
Using a fork, mash the butter, which should be softened, so take it out of the fridge at least 15 minutes before preparing the dough. Once the butter is mashed, add the flour and mix until you get our mixture.
After 10 minutes have passed, take the dough and divide it into 8 equal parts. This step is crucial to avoid issues during the baking of our croissant bread. Shape the dough into 8 balls, cover them with a kitchen towel, and let them rise for 20 to 30 minutes.
After 25 minutes, take the dough balls and flatten them into elongated rectangular shapes using a rolling pin.
Spread a layer of butter and flour mixture (pomata) over each rectangle.
Roll up each rectangle into a cylinder.
Then flatten each cylinder again with a rolling pin to form a long strip that is not too wide. If anything is unclear, you can refer to the video at the bottom of the page.
Now, shape the croissant bread by rolling it up again on itself. You can choose to shape it into the classic croissant form or into small roll.
Place them directly on the baking tray to rise. Before covering them, make some cuts with a sharp blade.
After 20 to 30 minutes of rising, this will be the result.
Now, in the preheated oven at 180°C (356°F), we can bake the croissant bread for about 25 minutes. Remember that every oven is different, so for the first time, after 20 minutes, it’s a good idea to stay close to the oven and check.
Once baked, all you have to do is wait for it to cool down a bit before enjoying it or making your favorite sandwich 😉.
If you want to share your experience or any tips, feel free to comment below the video directly on YouTube.
