Tuscan Schiacciata with Pecorino | Crispy Italian Flatbread
(0)
40 min
Under an hour
Sezamo
O schiacciata toscana autentică, aurie și crocantă la exterior, pufoasă la interior, îmbogățită cu brânză aromată Pecorino Romano, rozmarin și ulei de măsline extra virgin.
Preparation method
Dough preparation
In a large bowl, dissolve the dry yeast and honey in lukewarm water. Let the mixture sit for 5-10 minutes until it becomes slightly frothy.
Add the flour and half of the sea salt. Mix well with a spatula, then knead for 8-10 minutes until you get a soft, elastic, and slightly sticky dough. Pour 2 tablespoons of olive oil on top and leave to rise in a warm place for 60-90 minutes, until doubled in size.
Shaping and baking
Preheat the oven to 220°C. Grease a baking tray with some of the olive oil and transfer the risen dough, gently stretching it with your fingers towards the edges without knocking out all the air.
Chef's tip
For an even crispier bottom crust, bake the schiacciata on the lower shelf of the oven for the first 10 minutes.
Schiacciata keeps wonderfully wrapped in a clean cotton tea towel or can be reheated for 3 minutes in the oven before serving.
55 min
Under an hour
