Schiacciata al prosciutto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Active dry yeast |
| ¼ | teaspoon | Salt |
| 2 | cups | Flour, approximately |
| 1 | Egg | |
| ½ | cup | Milk; at room temperature |
| ¼ | cup | Chopped prosciutto |
| Freshly ground black pepper | ||
| 1 | tablespoon | Oil |
Directions
PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and let sit in a warm place for 1 hour. Put salt and 1¾ cup flour in a large mixing bowl. Break the egg in a measuring cup and add enough milk to make ⅔ cup. Add this to the flour, along with yeast mixture. Mix well, adding more flour if necessary, to make a soft dough. Add the chopped prosciutto and 5 to 6 grindings of pepper. Knead briefly. Oil a 10-inch round pan. Wet hands and press dough into it until entire pan is covered more or less evenly to a thickness of about ¼ inch. Cover and leave in a warm place 30 minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack and serve slightly warm or at room temperature.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK