Schiacciata - Classic Tuscan Flatbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I love making breads. There's just something comforting and therapeutic about working dough, letting it rise and smelling your handiwork bake in the oven. It's the essence of home and comfort and good eating. Originally cooked in the ashes of the hearth, schiacciata, which means squashed, is usually about an inch thick. Read more . Variations of the bread are made throughout Italy; Tuscans simply brush it with olive oil and sprinkle it with salt. Sometimes they add herbs or make a sweet version with grapes and sugar. Remember that bread doughs can have different consistencies depending on the climate: This one should be soft, but not too sticky. Add more flour if it feels too wet. Serving size of 1 means it makes one round loaf. The prep time does include rising and cooling periods. Enjoy. Recipe from Bon Appétit. Ingredients:
1 cup lukewarm water (90°f to 100°f) |
2 1/4-ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled |
2 1/2 cups (about) all purpose flour (i use king arthur bread flour) |
4 tablespoons extra-virgin olive oil |
1 tablespoon coarse sea salt |
** note: i have found that adding anywhere from 1-2 tsp. of salt (table salt works just fine) to the flour while making the dough works as good or better than the coarse salt on top. it depends on your taste. i would suggest adding 1 tsp. of salt to the flour and maybe lightly adding the coarse salt before baking. or forgo the coarse salt altogether and add 1.5 tsp of salt to the flour for the dough. bread does needs salt to have a good taste. |
**note 2: drizzle with olive oil before baking. |
**note 3: you can knead with a little olive oil to keep from adding more flour and prevent dryness. |
optional: add herbs of your choice and/or a grated favorite cheese. i have used rosemary, oregano, basil, red pepper flakes, cracked black pepper, asiago, and parmesan in various combinations and it all worked out well. |
Directions:
1. Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
2. Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together.
3. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough.
4. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes.
5. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
6. Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil.
7. Punch down dough.
8. Turn out onto floured work surface and shape into 11-inch round.
9. Transfer dough to prepared tart pan or baking sheet.
10. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
11. Preheat oven to 400°F.
12. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt.
13. Bake until golden, about 28 minutes.
14. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.
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