Totti’s Woodfired Puffy Bread at Home
If you’ve ever been to Totti’s at Bondi, you’ve surely seen tables crowded with delicious antipasti and Totti’s famous woodfired “puffy bread”. It’s one thing I always order, time after time.
It’s salty, crunchy, smokey and the perfect thing to top with olives, cheeses, dips or meats. I’ve never met a person who can resist just a piece - so naturally, I had to recreate it at home to share with family and friends.
Whilst eating out isn’t the most budget friendly option, this easy makes it easy to indulge at home - even on a budget.
The only difference? Totti’s woodfired bread is made with a fermented dough, but this quick, home friendly recipe is on your table after a short resting time, skipping the long fermentation process. Don’t think that means it doesn’t have flavour though - trust me when I say your home version will disappear just as fast!
Totti's Woodfired Puffy Bread Recipe
Ingredients
Instructions
- Add your yeast, sugar, oil and water to a bowl.
- Add your wet ingredients to the bowl of your stand mixer along with your flour, mixing on a low speed with your dough hook until it starts to combine before increasing the speed to medium and kneading for 5-10 mins.
- Portion into 8 balls and leave to rest for 2 hours (or overnight in the fridge - see notes) on a tray lined with baking paper, covered loosely with oiled clingwrap.
- Place a generous amount of semolina or polenta onto your clean benchtop and stretch and rotate each ball of dough using your finger tips and palm until you have a round disc approximately 1/2cm thick.
- Heat your pizza oven to around 400°C degrees (if using a regular oven, set the heat to as high as you can - the higher the temperature, the more it will puff) and bake for 1-2 minutes or until lightly golden and puffy.
- Once cooked, drizzle with oilive oil and sprinkle with sea salt and serve warm with your favourite antipasto.
Notes
If resting your dough overnight, remove them from the fridge 30-45 mins before you plan to cook them.
