Merenda Fiorentina (Florentine Snack Bread) Recipe
Merenda Fiorentina is a simple, rustic Italian-style snack bread that bakes up with a crisp golden crust and a tender interior. This straightforward recipe features garlic and olive oil for savory flavor, and a sprinkling of rosemary and coarse salt for a classic finish. It’s ideal warm from the oven alongside a meal, or packed for a picnic with roasted vegetables and cold meats.
Ingredients for Merenda Fiorentina (Florentine Snack Bread)
- 1 package active dry yeast
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 3 cups unbleached all-purpose flour
- Cornmeal for dusting the baking sheet
- 1 cup warm water (about 105°F)
- Coarse salt for sprinkling
- 3 tablespoons olive oil, plus additional oil for brushing
- 1 teaspoon minced fresh rosemary (optional)
How to Make Merenda Fiorentina (Florentine Snack Bread)
- In a large bowl, combine the flour, active dry yeast, and 1 teaspoon of salt. Stir to distribute the yeast evenly through the flour.
- In a separate small bowl, mix the warm water with 3 tablespoons of olive oil. Pour the liquid into the dry ingredients and stir until a rough dough forms.
- Turn the dough out onto a lightly floured surface and begin kneading. After it starts to hold together, knead in the minced garlic. Continue kneading until the dough is smooth and elastic, about 8 minutes by hand.
- Form the dough into a ball and place it on a lightly floured surface. Cover the dough and allow it to rest and rise for about 1 hour, until it has noticeably relaxed and puffed.
- Preheat the oven to 375°F (190°C). Lightly dust a baking sheet with cornmeal. On a floured surface, roll or press the dough into a roughly 12 x 14-inch rectangle and transfer it to the prepared baking sheet.
- Using your fingertips, press shallow indentations into the dough at about 2-inch intervals across the surface. These dimples create the classic texture and help hold the olive oil and seasonings.
- Sprinkle the dough lightly with coarse salt and drizzle additional olive oil evenly over the top. If you like, scatter the minced fresh rosemary across the surface for a fragrant finish.
- Bake in the preheated oven until the bread is golden brown and sounds hollow when tapped, about 25 minutes. Remove the bread from the oven and brush the crust with a little more olive oil for shine and flavor.
- Allow the loaf to cool slightly before slicing. Cooling briefly helps the crumb set, giving you cleaner slices and the best texture.
Yield
1 loaf
Timing and Notes
Active prep time is short—mixing and kneading take roughly 20 minutes—followed by a one-hour rest for the dough to relax. Baking takes about 25 minutes. Altogether, plan for approximately 1 hour 45 minutes from start to finish, most of which is inactive rising time.
Serving Suggestions
Serve slices warm as part of a picnic or casual meal. This bread pairs nicely with roasted chicken, roasted red peppers, marinated vegetables, cheeses, and a robust red wine. It also works well as an accompaniment to soups and salads or as a base for simple bruschetta.
Storage and Reheating
Store any leftover bread wrapped at room temperature for one to two days, or freeze well-wrapped slices for longer storage. To refresh, reheat in a hot oven for a few minutes or toast slices until warm and crisp.
Tips and Variations
- For a more pronounced garlic flavor, brush a little olive oil mixed with extra minced garlic on the dough before baking.
- If you prefer a different herb, swap rosemary for thyme or oregano, or add thinly sliced olives for a more Mediterranean variation.
- Dust the baking sheet with coarse semolina instead of cornmeal for a slightly different texture on the bottom crust.
Recipe source: adapted from the California Culinary Academy Series cookbook “Italian Cooking at the Academy.”