Thursday, February 25, 2010
Just this morning I finished writing up my friend Dan Leader's recipes for his new book about quick yeast breads. So tonight I thought I'd make one of the most enticing, an Italian flatbread called Schiacciata. Dan fills his with champagne grapes and flavors the dough with orange zest, but I substituted chopped green olive and rosemary, to go with my garlic and cheese sausages from the IGA. Here's the recipe:
Olive and Rosemary Schiacciata
3 1/2 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
2 1/4 teaspoons instant yeast
1 tablespoon honey
2 1/2 tablespoons olive oil
1 tablespoon white wine
1 large egg
1/2 cup water
1 1/2 tablespoons finely chopped fresh rosemary
1 cup green olives, pitted and chopped
1. Combine the flour, salt, yeast, honey, olive oil, wine, egg, and water in the bowl of a standing mixer fitted with a dough hook. Give the mixture a few turns with a rubber spatula until a rough dough forms. Knead on medium until the dough is smooth and supple, 6 to 8 minutes. Transfer to an oiled bowl, cover with plastic wrap, and let stand until doubled in volume, 2 to 3 hours.
2. Oil the bottom and sides of a rimmed baking sheet. Turn the dough onto a lightly floured countertop and divide into two equal pieces. Roll one piece into a 9-inch by 12-inch rectangle and place in the sheet. Pull and stretch the dough so it reaches the edges of the sheet. Sprinkle the olives over the dough. Roll the second piece of dough into a 9-inch by 12-inch rectangle and place it over the olives, pulling and stretching it so it covers the first piece of dough. Loosely cover the baking sheet with plastic wrap and let stand until puffy, about 1 hour.
3. Preheat the oven to 400 degrees. Bake the schiacciatta in the middle of the oven until it is golden and risen, 20 to 25 minutes. Let cool on the baking sheet for 10 minutes, lift it from the sheet and transfer it to a wire rack to cool completely, cut into squares, and serve.