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Recipe

Olive oil & rosemary schiacciata with wild mushrooms

Schiacciata is a Tuscan-style flatbread traditionally made with flour, yeast, salt and water – I’ve added a little rosemary for variety. It’s baked in the oven then brushed with olive oil once it comes out. Use wild mushrooms if available but otherwise substitute whatever mushrooms you have access to. Lardo is a salami that has been made since the time of the Ancient Romans from cured fat, rosemary and spices. Use fresh broad beans in season; at other times, use frozen ones, which are just as good.

By Luca Villari
  • 55 mins preparation
  • Serves 6
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Ingredients

Schiacciata
  • 1 teaspoon yeast
  • 150 millilitre tepid water
  • 1 pinch sugar
  • 250 gram 00 flour
  • 2 tablespoon extra virgin olive oil, plus extra for brushing
  • sea salt
  • 1 tablespoon chopped fresh rosemary
Mushrooms
  • 2 tablespoon extra virgin olive oil
  • 2 knobs butter
  • 1 clove garlic, thinly sliced
  • 400 gram sliced mushrooms (button, wood ear, needle, oyster)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh thyme
Crushed broad beans
  • 400 gram broad beans, fresh or frozen
  • 1 clove garlic, thinly sliced
  • 3 anchovy fillets
  • 1 tablespoon grated parmesan, plus extra to garnish
  • 1/2 lemon, juice
  • 3 tablespoon extra virgin olive oil
  • 4 mint leaves, shredded, plus extra to garnish
To serve
  • 80 gram lardo, thinly sliced (or use prosciutto)
  • chilli oil

Method

Schiacciata
  • 1
    Preheat oven to 200°C. You will need a flat tray around 44cm x 32cm.
  • 2
    Place the yeast in a bowl with water and sugar and leave to ferment for 15 minutes in a warm place.
  • 3
    Put flour in a large mixing bowl, add yeast mix and knead for 2 minutes. Add oil and a pinch of sea salt, transfer to a lightly floured work surface and knead for 8 minutes until you have a smooth ball (add a little more flour if it is too wet, or a little more water if too dry).
  • 4
    Place dough in a lightly floured bowl, cover with a slightly damp cloth and leave in a warm place for 45 minutes -1 hour to rise or until doubled in size.
  • 5
    Place dough on a lightly floured work bench and roll to roughly the same size as the baking tray. Lightly brush tray with olive oil then transfer bread to the tray. Spread dough out to edges of tray with your fingers. Sprinkle with rosemary and a pinch of sea salt.
  • 6
    Place tray on middle rack of the oven and bake for 15-18 minutes or until bread is golden. Take out of the oven and brush with extra virgin olive oil then set aside.
Mushrooms
  • 7
    For the mushrooms, place a large non-stick frying pan on high heat and add oil, butter and garlic.
  • 8
    Bring to a sizzle and add sliced mushrooms; cook for 2-3 minutes or until soft, then add balsamic and thyme. Season to taste.
Crushed broad beans
  • 9
    Bring a pot of water to the boil, add beans and cook for 2 minutes, then drain, refresh with cold water and drain again.
  • 10
    Squeeze beans out of jackets and set aside. Place a small pan on a medium heat and add garlic and anchovies.
  • 11
    Stir in the cooked broad beans, tossing them well, then transfer mixture to a bowl.
  • 12
    Fold in parmesan, lemon juice, oil and mint and roughly crush with a fork.
To serve
  • 13
    To serve, cut schiacciata to preferred shape and size, arrange crushed beans on top and scatter with mushrooms and then lardo (or prosciutto).
  • 14
    Drizzle with chilli oil, then finish with extra mint leaves, a tiny sprinkling of extra parmesan and a grind of cracked pepper.

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