Best Sciachiatta Pronounced Scachata Recipes

Schiacciata image

Provided by Food Network

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup lukewarm water
1 package instant dry yeast
2 cups bread flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 cup cherry tomatoes
2 teaspoons sea salt
4 sprigs fresh rosemary, leaves removed

Steps:

Preheat the oven to 400 degrees F.
Measure the water in a measuring cup, stir in the yeast and let develop for 10 minutes. It should look foamy when it's ready.
Meanwhile, add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Turn on to whisk together and run for a minute or so to create a well. With the mixer running, add the water and yeast in a stream. Turn the mixer up to speed 2 and knead until the dough comes away from the bowl and it looks smooth and feels elastic but still sticky, 5 to 7 minutes. Flour your hands and knead the dough for a minute on the counter.
Grease a large glass bowl with 2 tablespoons olive oil. Add the dough, flip on both sides and cover with a clean tea towel. Place the dough in a warm spot to rise until it is double in size, about 1 hour.
Spread a half sheet tray with the remaining olive oil. Lay the dough on top and stretch and pat out until it reaches 10-by-16-inches, an oval rough shape is ideal. Use your fingertips to press in small indentations. Sprinkle evenly with the cherry tomatoes, sea salt and rosemary leaves. Let rise again for 20 minutes.
Place on the middle rack of the oven and bake until puffed and golden, 20 to 25 minutes. Slice into wedges or squares for serving and drizzle with more olive oil, if desired.

SCIACHIATTA (pronounced SCACHATA) image

Provided by Lora DiGs

Time 1h5m

Number Of Ingredients 10

2 lb pizza dough
1 medium onion, sliced very thin
1/2 c broccoli florets, sliced
2 medium potatoes, peeled n sliced very thin
1/4 c tomato, peeled n choppd (from can is ok)
1/2 c black olives, sliced (i used cured olives )
1/8 c pecorino romano cheese, shavings
1 tsp olive oil
s and p to taste
anchovies r optional .....i don't like so i don't use.

Steps:

1. GATHER N PREPARE ALL INGREDIENTS
2. THIS IS USUALLY PREPARE IN AN 11x13 PAN ...WITH 3 LBS PIZZA DOUGH I ONLY HAD 2 LBS SO I USED A 7x12. IN THIS PAN I STRETCHD N PUT DOWN 1LB OF DOUGH.
3. NEXT SPREAD A LAYER OR TWO OF THINLY SLICED POTATOES....OVERLAPPING OK.
4. NEXT BROCCOLI.......(THIS RECIPE CALLS FOR RAW SLICED BROCCOLI.......BUT I HAD COOKD N USED THAT)
5. NEXT SCATTER OLIVES , SLICED ONIONS N TOMATOES. PREHEAT OVEN TO 375
6. NEXT COMES A LITTLE DRIZZLE OF OLIVE OIL, SALT N PEPPER TO TASTE N THE PECORINO ROMANO CHEESE SHAVINGS.
7. LAST TOP WITH LAST LB OF PIZZA DOUGH N PINCH AROUND TO SEAL...THEN MAKE A FEW SLITS ONTOP FOR STEAM TO ESCAPE.
8. BAKE FOR 45 MINUTES N UNTIL TOP GETS CRUSTY LOOKN......REMOVE FROM OVEN N LET STAND FOR 5 - 10 MINUTES....NOW CUT A SQUARE N ENJOY :)