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  • 3 cups bread flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons active dry yeast
  • 1 cup lukewarm water
  • 1 teaspoon sugar
  • 4 tablespoons olive oil
  • 2 more tablespoons olive oil
  • 2 tablespoons fresh rosemary leaves
  • Coarse sea salt, for sprinkling
  1. Proof the yeast: Combine the yeast, sugar and water. Let stand 5 minutes or until frothy. Believe me, you'll know.
  2. Put the flour in the bowl of the stand mixer.
  3. Add the yeast mixture and oil. Mix well.
  4. Knead 5 minutes.
  5. Cover with plastic wrap and let rise about 1 hour in a warm place, or until doubled in bulk.
  6. Punch down the dough, turn it out onto a lightly floured surface and knead gently.
  7. Roll out into a 12 x 8“ rectangle and place onto a lightly greased baking sheet.
  8. Brush with some of the oil and cover with more plastic wrap.
  9. Let rise another 20 minutes or so.
  10. Brush with the remaining oil and prick with a fork all over.
  11. Sprinkle the rosemary and sea sal on the top. Let it rise another 15 minutes.
  12. Meanwhile, preheat the oven to 400 degrees.
  13. Bake 30 minutes. Serve warm, although it's almost as good cold.


From Jessica Voloudakis' Fearless Kitchen

recipes/breads/schiacciata.txt · Last modified: 2023/06/27 10:39 by admin

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