Traditionally, pettole are fried in bubbling oil, but here follows a version of the gloriously bay-perfumed breads—their faces glossed with diabolical olio santo—that are simply baked. The fat little breads are wonderful to serve with the Lucanian sausages (page 157) or some great platter of dried sausages, salame, and piquant cheeses. Even unaccessorized, they are wholly absorbing, their warm, crunchy goodness complemented by some cold white wine.

　　

Ingredients

makes 12 small breads

　　2 1/2 teaspoons active dry yeast or 1 small cake fresh yeast

　　1 1/4 cups warm water

　　3 cups unbleached flour, plus additional as needed

　　2/3 cup fine, stone-ground yellow cornmeal

　　3 tablespoons olive oil

　　1 tablespoon fine sea salt

　　Olio santo (page 155)

　　Bay leaves

　　

Step 1

In a large bowl, soften the yeast in the water, permitting it to rest for 10 minutes. Add 3 cups of the flour, cornmeal, olive oil, and sea salt to the yeast and form a soft dough. Turn the dough out onto a lightly floured surface and knead the mass until it is smooth and elastic, about 8 minutes, dusting it with a fistful of flour, should the dough feel wet. Place the dough in an oiled bowl, covering it with plastic wrap and allowing it to double, about 1 1/2 hours.

　　

Step 2

Turn the risen dough out onto a floured work space and cut the dough into 12 pieces. Roll or press, with the flat of your hand, each piece of dough into a rough oval and paint it lightly with the olio santo. Position a bay leaf over one side of the oval, folding over the opposite end and enclosing the leaf. Press the ends of the little bread together firmly and place it on a parchment-lined metal sheet. Proceed with the remaining breads, leaving at least 4 inches between them.

　　

Step 3

Preheat the oven to 400 degrees.

　　

Step 4

Cover the breads loosely with clean kitchen towels and permit them to rise for 20 minutes. Paint the top surfaces with more olio santo and bake the breads for 18 to 20 minutes or until they are golden and crisped.

　　

Step 5

Cool the breads on a rack for a few minutes or, better, lay them in a basket lined with bay branches and pass them at table, still warm.

　　A Taste of Southern Italy