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Celebrating La Dolce Vita

Here is our family recipe for baking a delicious Rosemary Schiacciata or flatbread.

To be served as part of our Venetian Antipasto Trio.

ROSEMARY SCHIACCIATA - flatbread

Ingredients

These ingrendients should provide for about 4-6 schiacciate, as pictured above.

- 330gm Flour
- 1gm Fresh Yeast
- Table Salt
- Sea Salt
- 2 large sprigs of Rosemary
- JOSEPH 'Cold Pressed' Extra Virgin Olive Oil

Poolish Starter

Create the dough starter (also known as poolish) by mixing the following ingredients together by hand and leave on the bench at room temperature for 8-10 hours to ferment:

- 110ml Water
- 110gm Flour
- 1gm Fresh Yeast

Schiacciate Dough

After 8-10 hours, add the fermented poolish to the following ingredients:

- 210gm Flour
- 6gm Salt
- 6gm Fresh Yeast
- 100gm Tempid Water

Mix on a slow-speed electric mixer, or by hand until a dough forms with no lumps. No kneading is required with this recipe.

Add 25gm water and mix through the poolish until just combined.

Proving the Dough

Place the mixed poolish into a container greased with olive oil and leave on the bench at room temperature covered with cling film. Ensure the container is large enough to allow room for the dough to double in size.

After the first hour, fold each side piece of the dough into the middle and turn the whole dough over in its container.

After the second hour, repeat by folding the dough again.

After the third hour, turn the dough out onto a floured surface.

Stretch the dough out to the desired shape and cut it into desired sizes. We like schiacciata-shaped rectangles as pictured below. *The dough will show gassy bubbles - these give it its lightness. Be gentle with the dough so as not to deflate the bubbles.*

Baking

Place individual schiacciatte doughs onto an oven tray lined with baking paper and lightly floured.

Mix your fresh rosemary in a bowl with a enough olive oil to coat each stem - this will stop the rosemary from burning in the oven.

Dimple each schiacciata with your fingers, brush generously with olive oil, sprinkle with sea salt and freshly oiled rosemary.

Bake at 240 degrees fan-forced for 15 minutes.

Turn oven down after 15 minutes to 200 fan-forced, and bake for a further 15 minutes.

Once you remove from the oven, brush again with olive oil while still hot. Best served warm!

 

 

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