Schiacciata

Mama mia!  Best woman in the world, that Andie Ellis. Thank you for never forcing me to eat foods I didn’t like when I was at your table. See, everything in its own time. Like a trip to Italy.

Mom, make this bread, you’ll love it. Very similar to the focaccia bread of Genoa, except for they need to call it something different because it’s Florentine. Compared to the last focaccia I made, this isn’t as pretty but the bread itself tastes WAY better—the lard makes it flakier. It’s like a biscuit and a flatbread made love, and this was the result.

Schiacciata

Tuscan Flat Bread

Adapted from The Village Baker

2 cups pane toscano dough

2 tbsp vegetable shortening or lard

2 tbsp extra virgin olive oil

½ to ¾ tsp salt

2 tbsp rosemary leaves, chopped

Flatten the dough and spread the shortening on it. Fold the dough over and knead it on the worktable to incorporate the shortening, using a little flour if necessary. Let the dough rise, covered, for an hour.

With a rolling pin, roll out dough into a 9 x 14 inch rectangle, 3/8 inch thick, and place on a cookie tray that has been coated with olive oil.

Brush the top with olive oil and sprinkle salt and rosemary on top.

Let the schiacciata rise for 30 minutes.

Dimple the dough and allow to rise for another 20 minutes.

Bake the schiacciata for 30 to 35 minutes at 375 degrees until light and crackerlike in crispness.

Find your mother and share a slice with her.