Schiacciatine with Bresaola, Arugula, and Mushrooms

Schiacciatine with Bresaola and Arugula

Category: Leavened Breads
Servings: 16 pieces

Ingredients

Instructions

1. Prepare the Dough
   Begin by making the pizza dough. Dissolve the fresh yeast in 300g of water, stirring gently with a teaspoon. Once dissolved, gradually add 35g of olive oil, continuing to mix until the ingredients come together. Transfer the mixture onto a clean work surface and knead for several minutes, ensuring the dough becomes smooth and elastic.

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2. Rest and Fold the Dough
   Cover the dough with a bowl and let it rest for about 10 minutes. After the resting time, perform a series of folds: pull one end of the dough towards the center, fold it, and repeat this action on all four sides, giving the dough a spherical shape. Allow the dough to rise for another short period.

3. Portion the Dough
   Once the dough has rested, divide it into 16 equal portions, each weighing approximately 50g. Shape each portion into a small ball by rolling it gently between your hands and the work surface. Place them on a tray, ensuring they are spaced apart to avoid sticking during the second rise.

4. Prepare the Mushrooms
   While the dough rises, clean the champignon mushrooms by removing the earthy stems, then wipe them with a damp cloth. Slice them into quarters. Heat 20g of olive oil in a pan with a clove of garlic, then sauté the mushrooms, seasoning with salt and pepper, for about 4 minutes on high heat. Once done, remove from the heat and set aside.

5. Preheat the Oven
   Preheat your oven to 250°C (482°F) in static mode. Allow the dough balls to rise for the second time while you prepare the mushrooms.

6. Shape and Bake the Schiacciatine
   Once the dough balls have risen, place them onto a greased baking tray. Flatten each ball with your fingertips to create a disc shape with a slight concave center. Place the tray in the oven and bake at 250°C for 5 minutes at the bottom of the oven. After 5 minutes, move the tray to the top of the oven and bake for another 5 minutes, or until the schiacciatine are golden and slightly crispy.

7. Assemble the Schiacciatine
   While the schiacciatine are baking, use a vegetable peeler to shave thin slices of Grana Padano cheese. Once the schiacciatine are baked and slightly cooled, place two slices of bresaola on each, followed by a small handful of fresh arugula and 2-3 sautéed mushrooms.

8. Serve and Enjoy
   Allow the schiacciatine to cool for a few moments, just enough to prevent the toppings from wilting. Serve warm, and enjoy the combination of soft dough, rich bresaola, fresh arugula, and savory mushrooms.

Note: These schiacciatine are perfect as an appetizer or light meal. The earthy mushrooms, rich bresaola, and peppery arugula balance wonderfully on the soft, slightly crisp dough. You can also adjust the amount of cheese and bresaola to suit your taste.