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Spelt Schiacciata

Created by ImPat on February 2, 2021

1/2 cup pecorino cheese (finely grated truffled pecorino specified, from good delis, plus extra shaved to serve, 40 grams)
1/2 cup mozzarella cheese (coarsely grated, 50 grams)
3 rosemary sprigs
100 grams artichokes hearts (6 marinated artichokes hearts specified - weight is a guess)
120 grams marinated olives (mixed pitted, 3/4 cup)

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.
Step 8: Serve warm or at room temperature, cut into squares or wedges drizzled with extra oil and scattered with extra pecorino