Flatbread with poached broccoli-Schiacciata
During the Christmas period, in Sicily, we have the tradition of preparing the schiacciate, which are rustic cakes baked in a stone oven and stuffed in different ways.
- Serving: For 4 People
Schiacciata siciliana con i broccoli affogati
Flatbread with poached broccoli-Schiacciata
With broccoli and sausage, with poached cauliflower, with ricotta and spinach, with potatoes and onions, with aubergines, with anchovies, onions, olives and tuma, the Sicilian schiacciate are delicious and with their special flavor they enrich the our tables until new year!
I used the planetary mixer to prepare the bread dough and the drowned broccoli for the filling.
Ingredients
Instructions
Flatbread with poached broccoli-Schiacciata
Ingredients:
500 gr of bread dough (see recipe)
1 kg of broccoli
2 sliced onions
3 knots of chopped sausage
tuma or galbanino cheese
Grated pecorino
12 black olives
2 anchovy fillets
rosé wine'
olive oil
salt and pepper
1 beaten egg yolk
Method :
PREPARE THE DOUGH, with 500 gr of re-milled semolina flour, 150 ml of warm water, 25 gr of brewer's yeast, salt to taste, 1 teaspoon of sugar, 3 tablespoons of olive oil.
Dissolve the yeast in warm water together with the sugar.
Then put the flour, the water with the yeast and the sugar in the mixer and mix at low speed. Gradually add the olive oil and finally the salt.
Knead at medium speed for about 8 minutes.
You will get a smooth and homogeneous dough.
Let the dough rest and rise for 2 hours covered with a clean dry cloth.
PREPARE THE DROPPED BROCCOLI.
In a granite pan with a high edge, brown the onions thinly sliced with anchovy fillets, chopped sausages, olives and broccoli cleaned, cut and left slightly moist. Let the vegetables sweat. So without adding water, blend with the wine, salt and pepper. Then add a little olive oil and brown gently. Simmer for about 20 minutes with the lid on. When cooked, turn off the heat, add the tuma or galbanino into small pieces and cover with the lid.
Roll out the leavened dough with a rolling pin, flour if necessary. Make two discs out of it.
In a baking pan with parchment paper, put a first disk of bread dough. Add the broccoli poached with the tuma / galbanino and the grated pecorino.
Close with another disc of bread dough and seal the edges well. Prick the surface of the flattened and brush with a beaten egg yolk.
PREHEAT THE OVEN AT 250 DEGREES.
Bake at 250 degrees for about 40 minutes.
Remove from the oven, brush with a little olive oil and cover with a clean dry cloth. Let it sit for about 20 minutes.
Serve warm
Enjoy your meal!
Ps. : with poached broccoli you can season the pasta, make crispelle, meatballs, mini trousers and even an omelette.
