Schiacciata with Mortadella and Pistachio

By GialloZafferano · 240 min

Ingredients

Instructions

1. Combine the flours, yeast and three quarters of the water, then start kneading.
2. Once the flour has absorbed the first part of the water, add the rest.
3. Once absorbed, add the honey, the oil and finally the salt.
4. Keep mixing for another 10 to 15 minutes.
5. Let the dough rest until doubled, then do the first folding.
6. Let it rise again and repeat the folding once more.
7. Shape into balls and either proof them for baking straight away, or refrigerate them to mature for 24 to 48 hours. If refrigerated, take them out at least two hours before using.
8. Roll out one ball on a surface dusted with semolina, with a splash of water, a drizzle of extra virgin olive oil and salt.
9. Bake at 250°C (480°F); in a professional oven use 350°C (660°F).
10. Once baked, fill the schiacciata with mortadella, pistachio and ricotta, or whatever you like.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

PistachioRicotta cheeseSemolinaMortadella