Watch how this chef skillfully presses her fingers into the dough to create fermentation bubbles. She seasons with fresh sausage, red onion, coarse salt, rosemary, and a drizzle of olive oil, adding rich flavors and a fragrant aroma.
Stand back and watch it bake to perfection!
Pkatcha isn’t just bread, it’s a whole experience. First, we give the dough a relaxing massage. The dimples aren’t just cute, they help with fermentation. Now, let’s load it with red onion, sausage, salt, and rosemary. The final touch, a generous drizzle of golden olive oil. This is non-negotiable. Slide it in the oven and let heat work its wonder. As it bakes, the crust turns crisp. The inside stays pillowy. One bite, you’re transported to Italy.