SCHIACCIATA AL ROSMARINO

Schiacciata Al Rosmarino is Italian for Flat Bread with Rosemary.  I am enjoying the challenge of learning how to spell Schiacciata!  A flat pizza-type bread, Schiacciata originates in the Tuscan area of Italy.  Commonly sprinkled with olive oil and salt just before baking, additional herbs bring a welcome flavor to the otherwise rather plain bread.  I’m baking this to be served alongside steamy bowls of Pasta Fagioli.  Like the soup referred to in the Dean Martin song “That’s Amore“, “When the stars make you drool, just-a like pasta fazool, that’s amore”.  Ahhhh…love Italian style!

One of our favorite hangouts in Greensboro is a fantastic Italian deli named Giacomo’s.  Dan found it pretty quickly after arriving in Greensboro and we’ve been regulars ever since.  I will be writing a review on Giacomo’s soon.  You won’t want to miss that – it will make your mouth water, particularly if you are an Italian food lover.  I tell you all of that to say that the Pasta Fagioli is from Giac’s.  I’ll simply be warming it on the stove.

I knew all we needed to round out dinner was salad and a delicious loaf of bread.  I’ve been wanting to try my hand at breads other than the basic white or whole wheat loaves which I am somewhat accomplished at.  I must admit the bread did not turn out exactly as planned.  It is too thick and seriously bland.  Even with the addition of fresh rosemary and sun-dried tomato salt the bread doesn’t have taste.  It is edible and fortunately it will be saved by dunking it in the tomatoey broth of the Pasta Fagioli as well as dipped in a bit of olive oil and balsamic as an appetizer.

If memory serves me well the first time I tried to bake white or whole wheat loaves I did not have 100% success.  Let me share my thoughts on why the Schiacciata didn’t turn out as planned. During the first rise I’m confident it was not in a warm enough place. Secondly I didn’t roll it out flat enough before the second rising leading to a thicker loaf of bread than I’d anticipated.   I am not discouraged by the outcome of my Schiacciata.  I now have a reason to bake flat bread again and bottom line is who doesn’t like bread?

Enjoy!

SCHIACCIATA AL ROSMARINO

Ingredients:
1 envelope dry yeast
1/2 cup tepid water
1 tablespoon honey
3 cups bread or all-purpose flour
1 cup whole wheat flour
3 tablespoons extra virgin olive oil
1 large fresh rosemary sprig
Sun-dried tomato salt (or your favorite flavored salt)

Directions:
Dissolve the yeast and honey in tepid water and let stand for about 10 minutes.  Heap the flour on a board and make a well in the center.  Pour the dissolved yeast/honey mixture into the well and add enough water to make a soft dough.  Knead the dough until smooth and elastic, about 10 minutes.  Form it into a ball.  Sprinkle the inside of a large bowl with flour.  Place dough in the bowl and cover with a clean cloth.  Let stand in a warm place until doubled in volume.

Knead the dough again briefly.  Roll out on a lightly floured baking sheet into a circle or oval until about 3/8 inch thick.  Let rise again for 30 minutes.  Poke dents with your fingertip into the top of the dough then brush with olive oil and sprinkle with rosemary and salt.

Bake in a preheated 450*oven until golden brown.  About 30 minutes.  Let cool slightly before serving.