Title: Schiacciata Al Prosciutto
Categories: Breads, Italian
Yield: 4 servings
1 ts Active dry yeast
2 tb Water; warm
1 tb Flour
1/4 ts Salt
2 c Flour; approximate
1 Egg
1/2 c Milk; at room temperature
1/4 c Prosciutto; chopped
Freshly ground black pepper
1 tb Oil
Preheat oven to 425 F. Dissolve yeast in 2 tb warm water (125 F) in
a small bowl. Stir in 1 tb flour. Cover bowl with plastic wrap and
let sit in a warm place for 1 hour.
Put salt and 1-3/4 cup flour in a large mixing bowl. Break the egg
in a measuring cup and add enough milk to make 2/3 cup. Add this to
the flour, along with yeast mixture. Mix well, adding more flour if
necessary, to make a soft dough. Add the chopped prosciutto and 5
to 6 grindings of pepper. Knead briefly.
Oil a 10-inch round pan. Wet hands and press dough into it until
entire pan is covered more or less evenly to a thickness of about
1/4". Cover and leave in a warm place 30 minutes.
Bake schiacciata 20 minutes, until crust is golden. Cool on a rack
and serve slightly warm or at room temperature.
Tom Maresca and Diane Darrow - Prodigy guest chefs cookbook
M's note: This actually tastes kind of good. Double the prosciutto,
though.
