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Al Pomodoro’s Schiacciata This rustic bread is a traditional Sicilian staple made for sharing with loved ones
INGREDIENTS FOR THE DOUGH • 500g all-purpose flour • 7g (1 packet) active dry yeast • 50g granulated sugar • 1/2 tsp salt • 60ml extra virgin olive oil • 300ml warm water FOR THE TOPPING • 60ml extra virgin olive oil • 1 tsp sea salt flakes • 2-3 sprigs fresh rosemary • Handful of black or green olives, pitted or halved • 1-2 cloves of garlic, finely minced • Coarse sea salt, for sprinkling STEP-BY-STEP GUIDE Start by preparing the dough. In a small bowl, combine warm water with the granulated sugar and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the all-purpose flour with half a teaspoon of salt. Make a well in the centre and pour in the yeast mixture and extra virgin olive oil. Mix everything together until a dough forms. Knead the dough for about
a clean kitchen towel and let it rise for 1-2 hours or until it has doubled in size. Preheat your oven to 220°C. If you have a pizza stone, place it in the oven as it preheats. Once the dough has risen, punch it down and divide it into two equal portions for two schiacciata. Roll out one portion of the dough onto a floured surface, shaping it into a rectangle or oval about 1/2in thick. Place the rolled-out dough onto a parchment-lined baking sheet or a preheated pizza stone. Using your fingertips, make small indentations all over the surface of the dough. Drizzle olive oil evenly over the dough and sprinkle sea salt flakes and minced garlic evenly. Place fresh rosemary sprigs and olive halves on top. Repeat the process with the second portion of dough. Bake in the preheated oven for 15-20 minutes, or until the schiacciata is golden brown and crispy. Remove the schiacciata from the oven and immediately sprinkle coarse sea salt over the top. Allow it to cool slightly before slicing in half. Try making a traditional filling of broccoli, sausage, pitted black olives and garlic to place between the two sheets of dough prior to serving.
5-7 minutes on a floured surface until it becomes
smooth and elastic, then shape it into a ball. Place the ball in a lightly oiled bowl, cover it with
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