February 02, 2021
"From our weekday newspaper The West Australian. NOTE full recipe title is Spelt Schiacciata With Olives and Artichokes. Preparation includes resting times for dough to rise."
- Serving Size: 1 (102.3 g)
- Calories 319.1
- Total Fat - 13.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 8.1 mg
- Sodium - 342.7 mg
- Total Carbohydrate - 42.7 g
- Dietary Fiber - 6.3 g
- Sugars - 3.2 g
- Protein - 11.3 g
- Calcium - 156 mg
- Iron - 2.2 mg
- Vitamin C - 1 mg
- Thiamin - 0.3 mg
To make the dough, combine yeast, oil, sugar and 3/4 cup (180ml) lukewarm water in a bowl, cover and set aside for 10 minutes or until frothy.
Combine flours and 2 teaspoons salt flakes in a bowl and then add yeast mixture, stirring until combined.
Turn out onto a floured work surface and knead for 10 minutes or until smooth and elastic and transfer to a floured bowl, cover with a clean tea towel and stand in a warm place for 20 minutes to rise slightly.
Transfer dough to a floured work surface and stretch into a rectangle and then fold one short edge into the middle, then fold over other edge to cover the first fold and then form into a ball and return to floured bowl, cover and stand for a further 1 hour 30 minutes or until doubled in size.
Meanwhile, preheat oven to 200°C and grease a baking tray and line with baking paper.
Place dough on prepared tray and press into a 20cm x 30cm rectangle and cover with a clean tea towel and stand in a warm place for 20 minutes or until risen slightly.
With oiled hands, create dimples in dough and scatter with cheeses and top with rosemary, artichokes and olives and bake for 25 minutes or until golden and puffy.
Serve warm or at room temperature, cut into squares or wedges drizzled with extra oil and scattered with extra pecorino
Tips & Variations
No special items needed.