Schiacciata Bread
Ingredients:
- 350 g (12.3 oz) all-purpose flour
- 1 tsp kosher salt or to taste
- 1 tsp instant yeast
- 200 ml (¾ cup + 2-3 tablespoons) warm water
- 4 tbsp extra virgin olive oil
- 2 tsp extra virgin olive oil, for brushing
- 2 tsp fresh rosemary leaves
- Coarse sea salt for sprinkling (to taste)
Method:
- Add the flour, salt and yeast into a bowl
- Add the water and olive oil and mix with spoon until the dough comes together
- Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic
- Place in a lightly oiled bowl and cover with a cling film (plastic wrap). Place in a warm place until doubled in size, about 1 hour
- Knock back the dough, make into a ball and turn onto a lightly floured surface
- Cover with a towel / thin cloth and let rest for 5 minutes
- Roll into a rectangle and place on the prepared baking sheet
- Brush with 1/2 the olive oil and cover with a cling film. Leave in a warm place for 20 minutes
- Brush the rest of the olive oil, prick all over with a fork and sprinkle with rosemary and coarse salt. Leave to rise again for 15 minutes
- Meanwhile preheat the oven to 400°F (200°C) and bake for 30 minutes or until light golden
- Transfer to a wire rack to cool. Serve warm
Serves: 4
Inspiration source:
http://myfavouritepastime.com/2014/10/29/schiacciata
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