Schiacciata Al Prosciutto

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Servings: 4 Difficulty: Advanced
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Rustic Italian flatbread filled with savory prosciutto and fresh herbs
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This Schiacciata al Prosciutto is a delightful rustic Italian flatbread that balances soft, chewy dough with salty, savory prosciutto. The bread rises beautifully, creating a tender crumb that holds up to the rich flavors of the cured meat. Perfect for an afternoon snack, antipasto platter, or light lunch, it brings a touch of traditional Italian baking to your kitchen. The simplicity of the ingredients&# 226;€”flour, milk, egg, and yeast—allows the quality of the prosciutto to shine through. It is easy to prepare and yields a warm, inviting aroma that fills the home. Serve it fresh from the oven for the best texture and flavor experience.

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Schiacciata Al Prosciutto

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1015.3

Description

This Schiacciata al Prosciutto is a delightful rustic Italian flatbread that balances soft, chewy dough with salty, savory prosciutto. The bread rises beautifully, creating a tender crumb that holds up to the rich flavors of the cured meat. Perfect for an afternoon snack, antipasto platter, or light lunch, it brings a touch of traditional Italian baking to your kitchen. The simplicity of the ingredients&# 226;€”flour, milk, egg, and yeast—allows the quality of the prosciutto to shine through. It is easy to prepare and yields a warm, inviting aroma that fills the home. Serve it fresh from the oven for the best texture and flavor experience.

Ingredients

Directions

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, dissolve the active dry yeast in 2 tablespoons of warm water (105°F-115°F).
  3. Stir in 1 tablespoon of flour and let the mixture sit for 5-10 minutes until frothy.
  4. In a large mixing bowl, combine the remaining flour and salt.
  5. Make a well in the center of the flour mixture and pour in the yeast mixture, beaten egg, milk, and olive oil.
  6. Mix until a soft dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic.
  7. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 45-60 minutes, or until doubled in size.
  8. Punch down the dough and roll it out on a floured surface into a rectangle or circle, about 1/2 inch thick.
  9. Transfer the dough to a parchment-lined baking sheet.
  10. Scatter the chopped prosciutto evenly over the surface of the dough.
  11. Sprinkle with freshly ground black pepper.
  12. Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and cooked through.
  13. Remove from the oven and let cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1015.3kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.4g12%
Cholesterol 111.0mg37%
Sodium 3001.3mg126%
Total Carbohydrate 188.0g63%
Dietary Fiber 6.7g27%
Sugars 4.1g
Protein 41.0g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian bread, prosciutto, schiacciata, flatbread, yeast dough, antipasto, rustic bread, baking, savory bread, italian cuisine, homemade bread, prosciutto recipe, easy bread, flatbread recipe, yeast bread
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