Spelt Schiacciata Recipe

120m
Prep Time

30m
Cook Time

2h 30m
Ready In

Recipe: #36408

February 02, 2021

Categories: Breads, Side Dishes, Cheese, Mozzarella, Artichokes, Game/Sports Day, Picnic, Potluck Oven Bake, No Eggs, Vegetarian, Flour, Kosher Dairy, more

recipe by:
ImPat

"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."

Original is 8 servings

Metric US

I've Tried It

Nutritional

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

Step 1

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.

Step 2

Combine flours and 2 teaspoons salt flakes in a bowl and then add yeast mixture, stirring until combined.

Step 3

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.

Step 4

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.

Step 5

Meanwhile, preheat oven to 200°C and grease a baking tray and line with baking paper.

Step 6

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.

Step 7

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.