Schiacciata - Classic Tuscan FlatbreadFrom lunasea 9 years ago
- 1 cup lukewarm water (90°F to 100°F) shopping list
- 2 1/4-ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled shopping list
- 2 1/2 cups (about) all purpose flour (I use King Arthur bread flour) shopping list
- 4 tablespoons extra-virgin olive oil shopping list
- 1 tablespoon coarse sea salt shopping list
- ** 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. shopping list
- **NOTE 2: Drizzle with olive oil before baking. shopping list
- **NOTE 3: You can knead with a little olive oil to keep from adding more flour and prevent dryness. shopping list
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- 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. shopping list
How to make it
- Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
- 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.
- Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough.
- Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes.
- 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.
- Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil.
- Punch down dough.
- Turn out onto floured work surface and shape into 11-inch round.
- Transfer dough to prepared tart pan or baking sheet.
- Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
- Preheat oven to 400°F.
- Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt.
- Bake until golden, about 28 minutes.
- Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.
The Cooklunasea Orlando, FL
The Rating9 people
Bread-baking takes all the stresses of the world away (at least for a little while) :) Thanks!kathye in loved it
great post Vickie, I agree with you is stress therapy, thanks! love breads too.
Magalimagali777 in Mexico loved it
All I can say is MMMMMMMMMMM, would like some right about now!jovi_nutt in Newtown loved it
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