My grandmother baked bread weekly, and when visiting her during the holidays and summer vacation, I eagerly awaited baking day. Now, each time I bake bread, the familiar yeasty fragrance brings me back to her small kitchen. While my husband and son eat their hot bread with butter, I prefer mine prepared as my grandmother did - she called it loggia bread, although I remember calling it yogi bread when I was really small. What is loggia bread? Well, in my family, it is hot bread sliced in half, drizzled with extra virgin olive oil, and then sprinkled with dried oregano, salt, and pepper. Sound familiar? I'm sure you've eaten something similar if you have eaten at Romano's Macaroni Grill. We, my family, that is, find it amusing when the waiter excitedly asks if he or she can demonstrate how to make the dipping oil; we always smile and say yes, politely allowing the waiter to do their thing, all the while thinking, it's really better and less messy to do it our way, not that stops any of us from eating it, mind you. Anyway, back to the story...I was never sure if loggia bread was a creation of my grandmother or if it had true Sicilian roots, the recipe handed down to her from my great-grandmother. I researched the term extensively - I don't think I've mentioned it, but I'm a librarian - anyway, I found nothing. However, sometimes the planets align, and on a day in January, I came across
Erica De Mane's blog. I hurriedly composed and sent an email to her, and in less than a week, Erica's contact in Sicily confirmed the origin of loggia bread. In Sicilian dialect, bread with oil is referred to as pane coll’ogghia, which Erica said would be pronounced loggia. The loggia bread mystery was solved, and to celebrate, loggia bread all around!
Unlike slider rolls, these are crusty and sturdy, perfect for loggia bread.
Crusty Rolls
4 cups bread flour
1 tablespoon yeast
2 tablespoons sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
12 oz warm water (110 degrees), divided
In the bowl of a stand mixer, stir yeast and sugar into 2 oz warm water, let stand 5 minutes, or until foamy.
Add the extra virgin olive oil to 6 oz warm water. Add the flour to the yeast mixture, using the paddle attachment and the mixer on low, slowly pour the oil/water mixture into the flour. As the dough mixes, slowly pour in the remaining 4 oz of water, until the dough comes together and clears the bottom of the bowl. Switch to the dough hook and knead for 8 minutes. Remove dough and form into a ball. Place dough into a large bowl with the 1 teaspoon of olive oil. Turn dough over, coating with oil. Cover and let rise until doubled in bulk.
Preheat oven to 400 degrees. Portion dough into 24 pieces and form into small balls. Place on a parchment lined baking pan, cover and let rise again for 45 minutes. Uncover and bake in a 400 degree oven for 20-25 minutes or until bread reaches an internal temperature of 205-210 degrees. I find using an instant read thermometer works best when deciding on the doneness of bread.
Loggia Bread
Extra virgin olive oil
Dried oregano
Salt & pepper
Slice or break apart a hot roll , drizzle with 1/8-1/4 teaspoon extra virgin olive oil, sprinkle on a pinch of dried oregano, salt, and black pepper.
Enjoy!
Printer friendly recipe
Unlike slider rolls, these are crusty and sturdy, perfect for loggia bread.
