Rosemary Medlar Schiacciata: Italian Rustic Flatbread Recipe

Introduction

Schiacciata alle Nespole e Rosmarino is an exquisite Italian yeast bread, masterfully combining the intriguing sweetness and subtle tartness of medlar fruit with the aromatic and earthy notes of fresh rosemary. This delightful flatbread, enhanced with whole wheat flour and rosemary-infused olive oil, provides a perfect interplay between sweet and savory. Served warm with a drizzle of luscious multiflower honey or rich, creamy goat cheese, this bread encapsulates the timeless charm of traditional Italian rustic baking.

This distinctive bread is particularly treasured in the autumn months when medlars reach peak ripeness, offering a beautifully seasonal and elegant culinary experience ideal for gatherings and intimate dinners.

Time

• Preparation Time: 30 minutes
• Rising Time: 2 hours 15 minutes
• Infusion Time: 8-10 hours
• Baking Time: 30-35 minutes
• Cooling Time: 15 minutes
• Total Time: Approximately 11 hours 15 minutes

Needed Equipment

• Large mixing bowl
• Small bowl or jar
• Rectangular baking pan
• Wooden spoon
• Dough scraper
• Rolling pin
• Oven
• Damp cloth
• Fine mesh strainer
• Sharp knife

Tags

• Italian Recipes
• Bread Recipes
• Yeast Breads
• Sweet and Savory
• Rustic Cuisine
• Autumn Recipes

Serving Size

Serves: 4 generously

Difficulty Level

Intermediate

Allergen Information

• Gluten (Whole wheat flour)
• Dairy (if using goat cheese)

Dietary Preference

Vegetarian

Course

Yeast Breads

Cuisine

Italian

Ingredients

Instructions

Infusing the Olive Oil with Rosemary:

1. Carefully strip the rosemary needles from the sprig, ensuring no woody stem remains.
2. Combine the rosemary needles with the olive oil in a small bowl or jar.
3. Allow this mixture to infuse at room temperature for 8-10 hours, ensuring a deep aromatic infusion.

Making the Dough:

1. In a small jug or bowl, thoroughly dissolve fresh brewer’s yeast in slightly warm water to activate it.
2. In a large mixing bowl, combine whole wheat flour and 50g sugar, mixing to distribute evenly.
3. Gradually incorporate the yeast and water mixture into the flour, stirring continuously with a wooden spoon.
4. Once half the liquid is added, sprinkle in a pinch of salt and continue to mix, forming a cohesive dough.
5. Transfer the dough onto a floured surface and knead vigorously for 5-10 minutes until it becomes smooth, soft, and elastic.

First Rising:

1. Place the kneaded dough in a lightly oiled large bowl, cover securely with a damp cloth, and allow it to rise in a warm place for approximately 1-2 hours or until doubled in volume.

Preparing the Medlar Fruit:

1. Thoroughly wash medlars, removing pits and slicing them into evenly sized wedges.
2. Strain the rosemary-infused olive oil through a fine mesh strainer, setting the flavored oil aside.

Shaping the Schiacciata:

1. Gently deflate the risen dough and divide it evenly into two portions.
2. Grease a rectangular baking pan generously with the rosemary-infused olive oil.
3. Roll out one portion of dough to fit the baking pan dimensions. Place it in the pan and evenly distribute about two-thirds of the medlar slices on top.
4. Drizzle approximately half of the rosemary-infused oil over the medlars, ensuring even coverage.

Second Layer and Final Toppings:

1. Roll out the second dough portion, lay it gently over the medlar-covered dough, and lightly seal the edges.
2. Arrange the remaining medlar slices decoratively atop the dough.
3. Allow the dough to rest and rise slightly for 10-15 minutes while preheating your oven to 180°C (350°F).

Baking:

1. Bake the schiacciata for 30-35 minutes, monitoring closely to achieve a beautifully golden-brown crust.

Serving:

1. Remove from the oven and let cool briefly, about 15 minutes.
2. Serve warm, optionally topped with multiflower honey or creamy goat cheese for enhanced flavor.

Preparation Tips

• Infuse olive oil overnight for the deepest rosemary essence.
• Proper kneading ensures a lighter and airier bread texture.
• Allow sufficient rising to create an ideally fluffy bread.

Nutritional Information

Tips and Tricks

• Experiment with other aromatic herbs like thyme or basil to diversify the flavors.
• Caramelize medlar slices slightly with extra sugar for enhanced sweetness.
• Allow cooling to bring out fuller flavor nuances.

Add-ons

• Toasted almond slices or crushed walnuts for additional crunch.
• Creamy mascarpone or ricotta cheese as alternative toppings.
• Light drizzle of aged balsamic glaze for added complexity.

Side Dishes

• Fresh mixed greens salad dressed with balsamic vinaigrette.
• Tomato and mozzarella caprese salad.
• A platter of assorted Italian cured meats such as prosciutto and salami.

Improvements

• Substitute medlars with seasonal fruits like apples, pears, or figs.
• Incorporate nuts or seeds such as pecans, walnuts, or sunflower seeds for texture contrast.
• Introduce spices like cinnamon, cloves, or nutmeg for additional warmth.

Save and Store

• Keep leftovers sealed in an airtight container at room temperature for up to 2 days.
• Individually wrap slices and freeze for up to a month.
• Reheat gently in the oven to restore freshness.

FAQ

Q: Alternative fruits?
A: Apples, pears, figs, or plums.

Q: Fresh or dried rosemary?
A: Fresh recommended; dried acceptable in moderation.

Q: Vegan alternatives?
A: Skip goat cheese or use vegan cheese options.

Conclusion

Relish the delightful rustic appeal and intricate flavors of Schiacciata alle Nespole e Rosmarino, capturing traditional Italian warmth in each delightful bite.

References

Inspired by traditional Italian rustic bread-making practices and seasonal culinary traditions.