Tuscan Flat Bread
Schiacciata, meaning "squashed," is an approximately 1-inch thick round flat bread loaf popular in Tuscany.
Yield: 1 round loaf
- 1 cup warm water
- 1 teaspoon granulated sugar
- 2 (1/4 ounce) packages 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.
Recipe and photo used with permission from:
Recipe developed by Challenge Home Economist.