Michetta: The Milanese Rose Roll

In a large bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until foamy.

Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 8-10 minutes.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1.5-2 hours, or until doubled in size.

Gently deflate the dough and turn it out onto a lightly floured surface.

Divide the dough into 8-10 equal pieces.

Shape each piece into a small ball. Cover with a damp cloth and let them rest for 15 minutes.

To shape the Michetta, flatten each ball slightly and use a sharp knife or scissors to make 5-6 cuts from the center outwards, creating a star shape. Be careful not to cut all the way through the dough.

Place the shaped rolls on a baking sheet lined with parchment paper. Cover with a damp cloth and let them proof for another 30-45 minutes.

Preheat your oven to 480°F (250°C) with a baking stone or pizza stone inside. Place a cast-iron skillet on the bottom rack of the oven.

Just before baking, brush the rolls with water.

Carefully pour 1 cup of hot water into the preheated cast-iron skillet to create steam. Immediately close the oven door.

Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through for even baking.

Remove the rolls from the oven and let them cool on a wire rack before serving. Enjoy the crisp crust and airy interior of your homemade Michetta!