A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Tuscan Schiacciata with Pecorino and Rosemary | Crispy Flatbread
(0)
40 min
Under an hour
Knuspr-Küche
Toskanische Schiacciata all'Olio mit Pecorino und Rosmarin: Außen unwiderstehlich knusprig mit goldenem Olivenöl-Glanz, innen wunderbar luftig und weich. Getoppt mit aromatischem Pecorino, frischem Rosmarin und feinen Meersalzflocken – das legendäre italienische Fladenbrot für zuhause!
Ingredients
Preparation method
Preparing & proofing the dough
Stir the fresh yeast and liquid honey into 320 ml of lukewarm water in a bowl and let sit for 5–10 minutes until the mixture foams slightly.
Mix the wheat flour with the fine table salt in a large mixing bowl. Add the yeast water and 20 ml of the olive oil and knead everything by hand or with a stand mixer for about 8–10 minutes into a smooth, slightly sticky dough.
Shape the dough into a ball, lightly oil the bowl with a little olive oil, cover, and let the dough rest in a warm place for approx. 60–90 minutes until it has at least doubled in volume.
Chef's tip
Authentic Tuscan delight: In Florence, Schiacciata all'Olio is often sliced open lengthwise and enjoyed warm on its own, or stuffed with Tuscan ham, Finocchiona, or additional sheep's cheese.
Crispy crust: For an extra crispy bottom, bake the schiacciata on the lowest oven rack for the first 10 minutes or use a preheated baking sheet.
Discover also
We Also Recommend
Show all
19 min
Quick
Savory Pizza Crescents with Ham and Cheese
Knuspr-Küche
Neapolitan Pizza Fritta | Crispy on the outside, creamy on the inside
Knuspr-Küche
