Tuscan Cheese Schiacciata | Crispy Pecorino Flatbread
(0)
40 min
Under an hour
Kifli Kukták
Hagyományos toszkán ropogós lepénykenyér gazdagon meglocsolva extra szűz olívaolajjal, a tésztamélyedésekben aranybarnára sült, olvadó érett pecorino és krémes mozzarella sajttal, friss rozmaringgal és sópehellyel meghintve.
Ingredients
Preparation method
Kneading and proving the dough
In a large mixing bowl, combine the fine wheat flour, instant yeast, granulated sugar, and fine salt. Pour in 320 ml of lukewarm water and 20 ml of extra virgin olive oil.
Knead into a soft, elastic, manageable dough for about 8-10 minutes by hand or using a stand mixer. Shape into a ball, brush lightly with olive oil, then cover and let rise in a warm place for 60 minutes, until doubled in size.
Shaping the flatbread and cheese topping
Generously grease a large baking sheet with olive oil. Turn out the risen dough onto it and gently stretch it towards the edges of the sheet with oiled fingertips, preserving the air bubbles.
Chef's tip
The hallmark of Tuscan schiacciata is the generous use of extra virgin olive oil: do not skimp on it, as it is what makes the crust irresistibly crispy and the inside silky soft.
When serving, you can drizzle a few drops of acacia honey or high-quality balsamic glaze over the warm, salty pecorino cheese.
55 min
Under an hour
