Gallette del Marinaio from Recipes from Paradise: Life and Food on the Italian Riviera by Fred Plotkin
This is one of the fundamentals of the Ligurian kitchen. It is the bread that has gone to sea with sailors for many centuries. It sailed with Ligurians wherever
Ingredients
- 3 tablespoons/20 g fine sea salt
- 8¾ cups/1 kilo unbleached all-purpose flour
- ¼ cup/4 tablespoons/30 g malt powder
- ¼ cup/4 tablespoons/30 g active dry yeast
- Approximately 3 cups/700 ml warm (110°F/43°C) water
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