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Torta al Testo with Stracchino | Crispy Pan Bread
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25 min
Quick
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Die Torta al Testo ist das legendäre ungesäuerte Fladenbrot aus Umbrien: In der heißen Pfanne goldbraun und kross gebacken, dann dampfend heiß aufgeschnitten und mit sahnig schmelzendem Stracchino und frischem Rucola gefüllt. Ein italienischer Feierabend-Klassiker in unter 30 Minuten.
Preparation method
Prepare dough & let rest
Thoroughly mix the wheat flour (Type 405), baking powder, and fine table salt in a mixing bowl.
Add the lukewarm water and extra virgin olive oil. Knead everything by hand for about 5 minutes into a smooth, soft dough that does not stick to your hands.
Shape the dough into a ball, cover, and let it rest at room temperature for about 10 minutes so that it is easy to handle when rolling out.
Chef's tip
For a traditional Umbrian Torta al Testo, the pan must be really hot and completely dry. Baking without fat creates the characteristic crispy crust with delicate toasted notes.
Stracchino is a wonderfully mild, creamy, fresh cheese from Northern Italy that melts deliciously when it touches the hot dough. Alternatively, Crescenza or mild Robiola also pair wonderfully with it.
Ingredients
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