Schiacciata (Italian Dipping Bread) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 envelope dry yeast, 1/2 cup warm water
4 cups unbleached bread flour
3 T extra virgin olive oil
fresh basil or rosemary or oregano
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Directions: |
Directions:1. Dissolve yeast in warm water and let stand for 10 minutes.
2. Place flour in a food processor and slowly add water-yeast mixture at slow speed, until a soft dough is formed.
3.Form into a ball then place into a large bowl that has been sprinkled with flour. Cover with a clean cloth and set in a warm place until doubled in size.
4. Knead for a 2 to 3 minutes, then roll (about 1/2 inch thick) onto a floured baking sheet. Let rise again for 30 minutes.
5.Brush the top with oil and sprinkle with rosemary leaves, basil, or oregano.
6. Bake in a pre-heated 450 degree oven until golden brown.
7. Let cool slightly, drizzle with extra virgin olive oil and season with minced garlic and a few twists of peppercorn.
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 1/2 - 2 hours |
Personal
Notes: |
Personal
Notes: I don't remember dad ever doing any cooking but he thoroughly enjoyed mom's. Mom and Dad (Mary and Sam) were born in Tampa in the early 1900's. Our Sunday mornings were always filled with the magnificent aroma of spaghetti sauce. The schiacciata was sometimes served with the Sunday meal and was a wonderful dunking bread for trying out the sauce straight from the pot. Mom's sister Rose would sometimes bring over the schiacciata with toppings like Italian sausage or spinach or whatever was around. I so loved the use of available leftovers. Nothing was wasted, everything tasted so good and no recipes were used. To this day I pride myself in following this food conservation practice. Thanks mom for the good lessons.
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