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This is one of my favourite home-made breads, packed full of Italian-inspired ingredients, that seemed to go down well at the Henley Bloggers picnic a couple of weeks ago.
Prosciutto and Artichoke Schiacciata
- 40g dried forest mushrooms or porcini mushrooms
- 350g Very Strong Bread Flour
- 7g sachet yeast
- 50g Parmigiano Reggiano, finely grated
- 3 tbsp White Truffle Oil
- 140g Prosciutto Crudo Affumicato, torn into pieces
- 180g Artichoke hearts marinated in olive oil
- 125g Ricotta Cheese
- handful pitted black olives
Make the dough - place mushrooms in a bowl and cover with boiling water for 20 minutes. Roughly Chop. Mix with the flour, yeast, Parmigiano and a pinch of salt. Add the truffle oil and 200ml warm water. Mix to a soft dough. Turn out and knead for 5-10 minutes until smooth and elastic.
Cover with cling-film and leave for 1 hour until double in size.
Preheat oven to 200C. Lightly oil base and sides of 23cm round spring-form tin. Cut the dough in half and place 1 half in the tin. Scatter over half the prosciutto and half the artichokes. Place the second half of dough on the top.
Pierce all over with a fork and scatter over the remaining meat and artichokes. Dot with teaspoons of Ricotta, drizzle a little artichoke oil over the top, season well and top with olives. Cover and leave to rise again for 30 minutes or so.
Bake for 40 minutes until risen and golden.
Nice warm or chill for the picnic.
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7-14-2006 @12:16AM Nicole Weston said... Wow - this sounds delicious, Andrew!
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7-14-2006 @8:27AM fanny said... Andrew, i've been wanting to make this schiacciata ever since i spotted it on Waitrose magazine last year. Haven't find the time yet, but i hope i'll be making it in the next month.
Looks delicious!
Fanny
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7-14-2006 @2:20PM Kalyn said... That looks seriously delicious. I must confess, I have no idea what very strong bread flour is. Would it be what we call "whole wheat" flour in the U.S.?
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