Tuscan Flat Bread
Schiacciata, meaning "squashed," is an approximately 1-nch thick round flat bread loaf popular in Tuscany.
- 1 cup warm water
- 1 teaspoon granulated >
- 2 packages (1/4 ounce) active dry yeast
- 2 1/2 cups unbleached bread flour
- 3/4 teaspoon salt
- 1/4 cup + 3 tablespoons Challenge Tuscan Style Spreadable Butter
- 1/2 to 1 teaspoon coarse sea salt (optional)
- In a small bowl, dissolve sugar and yeast in warm water. Let sit for about 10 minutes.
- In a large bowl combine: flour, salt, 1/4 cup Tuscan Style Spreadable Butter, and dissolved yeast. Knead until smooth (about 10 minutes), adding an additional 1/4 cup flour if necessary to keep the dough from being too sticky.
- Place in a lightly buttered bowl, cover loosely with plastic wrap. Let rise until dough is doubled (about 1 - 1 1/2 hours).
- Punch the dough down and turn it out on to a lightly floured board.
- Butter an 11 to 12-inch round pan (a pizza pan or large tart pan) or a baking sheet.
- Shape the dough into an 11 to 12-inch round and transfer to prepared pan. Cover loosely with plastic wrap and let rise until dough is about doubled (about 30 minutes).
- Heat oven to 400 degrees F.
- Press finger tips into dough creating indentations.
- Melt 2 tablespoons of Tuscan Butter and brush approximately half over the top of the dough. Sprinkle with salt if desired.
- Bake for 20 to 25 minutes.
- Brush top of hot bread with remaining melted butter.
- Serve either in wedges or split the wedges and add cold cuts.
Yield: 1 round loaf
Recipe and photo used with permission from: