Schiacciata Al Rosmarino
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 1 teaspoon salt
- 20 g yeast, fresh
- 200 ml water, lukewarm
- 50 g butter, room temperature
- 100 ml olive oil
- 3 sprigs rosemary
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl and form a well. Crumble the yeast in the well and mix with the warm water and a little flour to form a pre-dough. Let it rise for about 20 minutes. Then add the salt and knead the dough vigorously for 5-10 minutes. Press the butter pieces into the dough and continue kneading the dough until the butter has been completely absorbed by the dough. Cover the dough with a cloth and let rise in a warm place for 1-2 hours.
- Preheat the oven to 230 ° C.
- Knead the dough again, then shape it into a thin flat cake with your hands on baking paper. Make indentations in the flatbread with your knuckles. Brush the dough well to the edge with olive oil. Bake in the oven for 15 minutes. Remove and brush again with olive oil, add a little salt and sprinkle with the coarsely chopped rosemary needles. Bake in the oven for another 5 minutes.
- Take the flatbread out of the oven and drizzle with the remaining olive oil all the way to the edge, the oil makes the flatbread nice and tender. Season to taste with a little salt and pepper.
- The Schiacciata al Rosmarino tastes lukewarm or cold with salad or cheese. It also goes very well with any type of antipasti!
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