Schiacciata is a cross between foccacia and pizza. It's a free form thin bread.
One of the advantages of making a free-form bread is you can use whatever baking tray you have handy. For this one, the ideal thickness of the base before proving is about 1cm. Apart from that, the size and shape are up to you.
The dough is easy to make, the topping delicious.
This is worth trying on a lazy Sunday afternoon, it's easy and delicious.
3 garlic cloves, thinly sliced
50ml extra-virgin olive oil
1 small red chilli, thinly sliced
¼ cup (loosely packed) oregano
100g mascarpone, at room temperature
Finely grated rind of 1 lemon
80g thinly sliced hot salami, coarsely torn
80g provolone piccante, thinly sliced and coarsely torn
Olive oil dough:
450g (3 cups) bread flour
7g (1 sachet) dried yeast
2 tablespoons extra-virgin olive oil
For olive oil dough, mix flour, yeast and 3 teaspoons fine sea salt in the bowl of an electric mixer on low speed to combine. Add oil and 280ml chilled water, and knead on medium speed until smooth (the dough will be very sticky and wet but becomes less so as you continue kneading), then increase speed to high and knead for a further minute. Rest for 5 minutes, then repeat twice. Transfer to a lightly oiled bowl, cover with plastic wrap and stand at room temperature until doubled in size (30-40 minutes).
Preheat oven to 190C/170C fan forced. Combine half the garlic in a small saucepan with oil and chilli, and stir over low-medium heat until garlic is light golden (1-2 minutes). Remove from heat, add half the oregano, season to taste and set aside.
Roll dough on a lightly floured surface to a 1cm-thick oval and place on an oven tray lined with baking paper. Press all over the dough with your fingertips to form dimples, then spread mascarpone over, season to taste and stand uncovered until slightly risen (15-20 minutes).
Scatter with lemon rind and remaining garlic and oregano, then top with salami and provolone. Drizzle with a little garlic and chilli oil mixture.
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