Tuscan Schiacciata with Mozzarella | Crispy Flatbread

Name: Tuscan Schiacciata with Mozzarella | Crispy Flatbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bucătărie italiană
Ingredients: 250 g fresh mozzarella; 350 g white wheat flour type 000; 220 ml still water; 7 g dry yeast; 40 ml extra virgin olive oil; 10 g rosemary; 10 g natural polyfloral honey; 5 g sea salt

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40 min

Under an hour

Sezamo

Schiacciata toscană crocantă și aurie, îmbogățită cu mozzarella proaspătă topită, rozmarin aromat și ulei de măsline extravirgin. O rețetă italiană autentică, perfectă pentru o cină relaxantă.

Ingredients

Price per portion:RON 6.00

Ingredients

Select all ingredients

Fresh mozzarella 250 g de mozzarella fresca

000 white wheat flour 350 g de făină albă de grâu 000

Dry yeast 7 g de drojdie uscată

Extra virgin olive oil 40 ml de ulei de măsline extra virgin

Rosemary 10 g de rozmarin

Natural polyfloral honey 10 g de miere polifloră naturală

You probably have at home

Still water 220 ml de apă plată

Sea salt 5 g de sare de mare

Preparation method

Preparation and Proofing

In a spacious bowl, mix the lukewarm still water with the natural polyfloral honey and dry yeast. Leave the mixture for 5-10 minutes until it starts foaming on the surface.

Add the white wheat flour type 000, 20 ml of the extra virgin olive oil, and half of the sea salt. Knead the dough for 8-10 minutes until it becomes smooth, supple, and elastic.

Grease a clean bowl with a little olive oil, place the dough inside, cover it with a clean towel, and let it rise in a warm place for about 1 hour, until doubled in volume.

Chef's tip

Drain the fresh mozzarella thoroughly of whey and pat it dry with a paper towel before placing it on the dough, to keep the crust crispy.

For an authentic Tuscan flavor, you can drizzle a few drops of infused olive oil directly over the hot schiacciata as soon as it comes out of the oven.