Schiacciata pronounced as skietch-atta is a flat bread from Tuscany region of Italy. Schiacciata which means squashed, is usually 1″ thick. There are so many variation of this bread. Tuscans brush it with olive oil and sprinkle salt and herbs. For this month’s Bake Along Subhashini selected a stuffed version of this bread. And the choice of filling was left to us. This uses olive oil and no butter which was a good change from all the butter loaded bakes I have been doing for the past two months.
I wanted to make a paneer filling as I had a batch of home made crumbled paneer in my fridge. But when I started working on my filling, I found that the paneer was some what sticky (weather is horrible here and even refrigerating couldn’t save the paneer) and I had to discard it. I didn’t have any other ingredient for the filling so stuck with what Subhashini had given in her blog. I bought a fresh batch of yeast last week and it is working magic. My dough rises in 30 minutes whereas the previous batch of yeast took nearly 60 minutes. I love working with yeast based dough. The 10 minutes kneading is what I enjoy the most and that is the main factor which decides the texture of the final bread. For a week I have been working on lots of breads and my house is filled with the wonderful aroma of freshly baked breads these days. This schiacciata also gave a fantastic aroma. The combination of herbs, onion and tomato along with the bread smelled awesome. The final bread had a crispy crust and wonderfully soft interiors. I served the wedges along with ketchup and we had a delicious snack with our coffee. Linking this to Yeastspotting.
Recipe Source: Fond Bites
Makes 2 – 7″ Schiacciata
For The Dough:
Instant Yeast-2 tsp
Maida- 2 cups
Olive Oil-2 tbs
Water-1/2 – 3/4 cup
For The Filling:
Chopped Coriander Leaves-2-3 tbs
Red Chilly Flakes-1 tsp
1. In a bowl mix together flour, salt, sugar, yeast, milk, olive oil.
2. Add water little by little until you get a slightly sticky dough.
3. Transfer dough onto counter and knead for 10 minutes until it passes the window pane test.
4. Apply oil in a bowl, place the dough inside and rotate to coat the dough with oil.
5. Cover with cling wrap and allow it to double for 1 hour.
6. By the time the dough is rising, prepare the filling ingredients.
7. Chop onion and tomatoes and coriander leaves.
8. Once the dough is double in volume, transfer to counter and deflate it.
9. Divide into 4 equal portions.
10. Roll each portion into a 7″ circle.
11. Place two circle a little apart on a greased tray.
12. Arrange onion, toamto and coriander leaves on the circles, sprinkle the spices.
13. With the other two circles, cover the base circle.
14. Using a fork, crimp the edges and with a knife, make some slits on top. This is for the steam to escape while baking.
15. Cover with wrap and set it on counter.
16. preheat oven to 200C.
17. When the bread dough is double in size, brush the top with milk and bake for 20 minutes or until the crust is golden brown.
18. Remove from oven, slice it up and serve it hot.
Take all the ingredients in a bowl.
Add enough water to make a sticky dough.
Knead for 10 minutes.
Let it double in volume.
Divide into 4 portions.
Roll into a circle.
Place the fillings.
Cover with the other circle.
Crimp the edges with fork.
Make some slits with a knife.
Allow it to double. Brush with milk.
Bake until golden.
Transfer to a serving plate.