Friday, January 20, 2012
Schiacciata all Sicilianna
The dough was 2 cups flour, 1 cup warm water, 1 1/2 tsp yeast, 3 tbls olive oil, 1 tbls sugar, and 2 tsp salt. I used a white whole wheat flour which was very easy to work with. In the first photo you see my husband rolling it all together while I worked on the Taralli. The roll's ends were tucked under and the whole thing was laid out onto a greased pan and baked at 380 degrees for about 30 minutes. The time will depend on the roll's thickness and filling as well as the type of flour used in the dough. I think 30 minutes is a good point to start checking on it. It should have a nice golden brown and crunchy exterior when finished. This was very savory and I enjoyed it with several glasses of wine!