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Twisted, crusty bread rolls from Ferrara with their distinctive crossed shape are an IGP-protected treasure. This unique mediterranean bread is a family table essential in Emilia-Romagna.
In a large mixing bowl, combine warm water (about 105°F), sugar, and yeast. Allow to sit for 5–10 minutes until foamy to activate the yeast.
Add bread flour and salt to the yeast mixture. Mix with your hands or a sturdy spoon until the dough begins to form.
Add olive oil and continue kneading the dough on a lightly floured surface for 10 minutes, aiming for a smooth, supple texture.
Place dough in a greased bowl, cover with a damp cloth, and let rise at room temperature (70–75°F) until doubled in size, about 1.5–2 hours.
Punch down the dough. Divide into 6 equal portions, then roll each piece into a 12-inch rope. Twist two ropes together, fold in half, and cross the ends to create the classic coppia shape; repeat with remaining dough.
Transfer shaped rolls onto a parchment-lined baking sheet. Cover with a cloth and proof for 45–60 minutes until puffy but not overproved.
Preheat oven to 450°F (232°C) with a baking stone or heavy tray inside. Just before baking, mist the oven with water for extra crustiness.
Bake the rolls for 18–22 minutes, rotating the tray halfway for even browning, until deep golden and crusty. Cool on a wire rack to preserve their signature crunch.
