Cheese and Chilli Oil Schiacciata (Tuscan Flatbread)

Cheese and chilli oil schiacciata is a Tuscanflatbread somewhere between a focaccia and pizza. With a crispy crust and asatisfyingly chewy centre, it’s topped with chilli oil, lemon and baby bocconcini.Best of all, it can be enjoyed as is, or split it and stuff it with yourfavourite sandwich fillings!

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Course: Baking, Bread, Brunch

Cuisine: Italian

Diet: aleppo chilli, bocconcini, bread, flour, lemon, marjoram, mascarpone, olive oil, yeast

Prep Time: 20

Cook Time: 30

Rising Time: 1 20

Total Time: 2 10

Servings: serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Schiacciata dough

450 g bread flour
7 g dried yeast
1½ tablespoons extra virgin olive oil
2 teaspoon sea salt
1 teaspoon honey
260 ml cold water, plus more if needed

For the topping

60 ml extra-virgin olive oil
2 garlic cloves, crushed
1 long red chilli, thinly sliced, seeds left in or removed
¼ cup marjoram, picked and tightly packed
80 g mascarpone or crème fraiche, room temperature
Zest from 1 lemon
20 baby bocconcini, or 10 cherry bocconcini
20 g pecorino, coarsely grated, divided

Instructions

To make the dough, add flour, yeast, oil, salt, honey and cold water into a bowl of a stand mixer fitted with a dough hook.
450 g bread flour, 7 g dried yeast, 1½ tablespoons extra virgin olive oil, 2 teaspoon sea salt, 1 teaspoon honey, 260 ml cold water
Knead on medium-low speed until a shaggy, sticky dough forms. Then increase the speed and knead for 4-5 minutes, or until the dough is smooth and elastic, not sticky, and bounces back when you push your finger against it.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and set aside at room temperature for 50-60 minutes or until it has doubled in size.
Meanwhile, make the flavoured oil by heating up the oil, garlic and chilli in a small saucepan over medium-low heat. Once the oil just starts to bubble, take it off the heat, stir in the marjoram and set it all aside to steep while you finish making the bread.
60 ml extra-virgin olive oil, 2 garlic cloves, 1 long red chilli, ¼ cup marjoram
Line 2 baking trays with parchment paper. When the dough has doubled in size, uncover it, knock it back and divide it in half. Working with one half at a time, place the dough on the prepared baking tray and press and squash it with your fingertip until it’s roughly a 12x25cm rectangle or oval. (Alternatively, you can use a rolling pin if you prefer.) Repeat with the other half.
Press your fingers all over the dough to create the familiar dimples you see in these types of breads (see pictures above if you’re unsure.) Spread the mascarpone or crème fraiche all over the dough and set aside for a second rise, uncovered, for 20-30 minutes.
80 g mascarpone or crème fraiche
Preheat the oven to 200°C. When the dough has risen, season with salt and pepper and scatter over the lemon rind. Drizzle the dough with about half of the flavoured oil and dot all over with the bocconcini. Grate over half of the pecorino and bake for 25-30 minutes, until cooked through and golden brown.
20 baby bocconcini, Zest from 1 lemon, 20 g pecorino
Take the schiacciata out of the oven and grate the remaining pecorino all over. Serve warm or at room temperature with the remaining flavoured oil to dip into on the side.
20 g pecorino

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