Spianata Romagnola (Roman Flatbread)
Category: Leavened Bread
Servings: 1 flatbread (approx. 12-14 servings)
Spianata Romagnola is a traditional Italian flatbread from the Emilia-Romagna region. Its irresistible golden-brown crust, aromatic rosemary fragrance, and delicate texture make it a perfect addition to any meal. This rustic bread is typically enjoyed with cured meats, cheeses, or as a simple snack drizzled with olive oil. Whether you’re making it for a family gathering or a cozy dinner, Spianata Romagnola brings a taste of Italy straight to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 250g |
| Manitoba flour | 250g |
| Water | 300ml |
| Fine salt | 10g |
| Malt or sugar | 1 teaspoon |
| Extra virgin olive oil (for dough) | 30g |
| Dry yeast | 4g |
| Extra virgin olive oil (for topping) | 2 tablespoons |
| Coarse salt (for topping) | To taste |
| Rosemary sprigs | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 35g |
| Protein | 4g |
| Fat | 3g |
| Fiber | 1g |
| Sodium | 180mg |
Instructions
Step 1: Prepare the dough
Begin by sifting the two types of flour (all-purpose and Manitoba) into a large mixing bowl. Set aside.
In a small bowl, dissolve the dry yeast in 50ml of warm water, adding a teaspoon of malt or sugar to help activate the yeast. Allow it to sit for a few minutes until it begins to froth, signaling that the yeast is active.
In the remaining water (250ml), dissolve the fine salt and stir in the olive oil.
Step 2: Mix the dough
Add the yeast mixture to the sifted flour and gently mix with your fingertips until it starts coming together. Then, pour in the salted water mixture along with the olive oil. Stir everything together until the ingredients are well combined.
Turn the dough out onto a lightly floured surface and knead it for approximately 10 minutes. The goal is to achieve a smooth, elastic dough. If the dough feels too sticky, add a little more flour, but be careful not to overdo it.
Step 3: First rise
Once the dough is smooth, place it in a lightly floured bowl. Cover it with plastic wrap and let it rise for about 2 hours in a warm, draft-free spot, such as the oven with the light on. The dough should double in size during this time.
Step 4: Shape the dough
After the dough has risen, preheat your oven to 220°C (425°F).
Line a baking sheet with parchment paper and drizzle 2 tablespoons of extra virgin olive oil over the paper. Gently transfer the dough onto the prepared sheet and use your hands to stretch and flatten it into a large oval or rectangle, about 1.5 cm thick.
Step 5: Add the toppings
Using your fingertips, gently press into the dough to create dimples across the surface. Sprinkle the dough with coarse salt (lightly, to avoid it being too salty) and scatter rosemary sprigs over the top. This will give the bread a flavorful, aromatic touch.
Step 6: Final rise and bake
Let the dough rest for another 15 minutes while the oven finishes heating.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bread is golden brown with a crispy crust. The edges should be slightly darker and the surface should have a deliciously crunchy texture.
Step 7: Serve and enjoy
Remove the Spianata Romagnola from the oven and allow it to cool slightly before cutting into pieces. This bread is perfect served warm, alongside cured meats, cheeses, or just with a drizzle of extra olive oil. Enjoy!
Spianata Romagnola, with its tender interior and crispy, flavorful exterior, is a perfect way to add a touch of Italian tradition to your table. Whether you’re serving it at a casual meal or an elegant gathering, this bread will surely become a favorite among your guests.
