Bomba; this Italian bread is full of hot air - recipes

Sunset, May, 1990

This Italian bread is full of hot air. It takes just minutes to cook . . . and an instant to "explode"

Full of hot air and shaped like a bomb, this intriguing bread is aptly named in Italian: bomba. And at the table it's a stunning knockout--another translation for "bomba." Inspired by a bread he encountered in Italy, Franco Galli, of Il Fornaio America, developed this chewy-crisp, shapely cousin to pocket bread. In his restaurants, fast-cooking disks of dough go into a very hot brick pizza oven. As heat hits the thin dough rounds, they puff and brown to form ballooned hollows. At home, you can get just as spectacular results by baking in a conventional oven. Make the yeast dough up to a day ahead or within an hour of baking. The bread is at its best freshly baked. And because it takes only minutes to cook, you might invite guests to participate in making it. Roll dough into thin rounds, then bake one at a time for a showy appetizer. If they don't puff, check the oven temperature with a thermometer to make sure the oven's hot enough. Also handle the thin dough round carefully; beware of punctures. And even if they don't puff perfectly, bombas are delicious anyway. Serve bread shiny with brushed-on extra-virgin olive oil. At the table, "explode" the bomb by cutting it open, then enjoy with prosciutto, olives, or cheese--and a mellow, smooth red wine such as a Chianti, Dolcetto, Merlot, or Rhone-style (French or domestic).

Bomb Bread (Bomba)

1 package active dry yeast

2 cups warm water (110 [degrees])

About 1/2 cup extra-virgin olive oil

1 teaspoon salt

About 6 cups all-purpose flour In a large bowl, soften yeast in warm water, about 5 minutes. Add 1/4 cup olive oil and salt. Add 3 1/2 cups flour; beat until dough is stretchy and elastic. Stir in 2 1/4 cups more flour. To knead with a dough hook, beat the dough at high speed until it is stretchy, elastic, and comes away cleanly from sides of bowl, about 3 to 5 minutes; if dough is still sticky, add more flour, 1 tablespoon at a time. To knead by hand, scrape dough onto a floured board and knead until smooth and elastic, about 10 minutes; add flour, as required, to prevent sticking. Place in a large bowl. After kneading either way, cover dough with plastic wrap. Let rise in a warm place until doubled, about 1 hour; or let rise in refrigerator overnight. Punch dough down. On a well-floured board, divide dough into 5 equal pieces. Working with 1 portion of dough at a time, lightly knead to make a smooth ball (keep remaining dough covered with plastic wrap). With a floured rolling pin, roll ball evenly into a round 1/8 inch thick and 11 inches wide; occasionally lift round and dust with flour to prevent sticking. Carefully transfer round to a greased 12- by 15-inch baking sheet (take care to keep evenly thick and avoid puncturing). Bake, 1 at a time, on the bottom rack of a 550 [degrees] oven until golden all over and puffed, 4 to 6 minutes. (While 1 bread bakes, roll out another portion of dough.) Transfer hot breads to serving board, brush with remaining olive oil. Serve hot or warm. To avoid flattening, use a sharp or serrated knife to cut into wedges. Makes 5 loaves, 1/2 pound each, enough for 8 servings. Per ounce: 93 cal.; 2 g protein; 3 g fat; 14 g carbo.; 56 mg sodium; 0 mg chol.