Thursday, May 19, 2011

A different kind of Italian Bread

The other day, I decided it was time to tackle organizing my Google Chrome bookmarks. Getting through the "Neat Stuff" and "Gardening Tips" sections were easy. Even the "Craft Ideas" section wasn't too bad. The "Recipes" section, however, was a bit of a battle. Over the years, I have book marked hundreds of recipes from Martha Stewart, to the New York Times, to tons of fabulously food blogs.

Once I make a recipe, I try to go back and delete the bookmark. Not because I'll never make the recipe again, but because once it exists on A Nesting Experience, I always know where to find it. I also know whether or not I liked it and will ever need it again.

One recipe I'm planning to need again at some point is this Schiacciata. Even though I have no know idea how you pronounce this Italian olive oil bread, it was so super delicious. Soft and chewy on the inside and crisp and toasty on the out, I'll definitely be keeping this recipe for meals to come.

Schiacciata (From Group Recipes)
Serves 8
  • 1 cup lukewarm water (90°F to 100°F)
  • 2 1/4-ounce packages dry yeast
  • 2 1/2 cups all purpose flour
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon coarse sea salt

Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes. Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well.

Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.

Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface.

Shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.

Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt.

Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.

How many recipes do you have bookmarked? Got any you want to share?

1 comment:

  1. That bread looks wonderful and so do all of your toppings! I have countless recipes bookmarked!