Schiacciata with Medlar and Rosemary (Schiacciata alle Nespole e Rosmarino)
Category: Yeast Breads
Servings: 4
This beautiful rustic Schiacciata is a unique Italian flatbread made with ripe medlar fruit and infused with aromatic rosemary, topped with a delicate drizzle of honey or soft goat cheese. A perfect combination of sweet and savory that will enchant anyone who tries it.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Medlar (Nespole) | 700g |
| Whole wheat flour | 250g |
| Water | 120g |
| Sugar | 150g |
| Fresh brewerโs yeast | 5g |
| Extra virgin olive oil | 25g |
| Rosemary | 1 sprig |
| Salt | To taste |
| Goat cheese (Caprino) | To taste |
| Multiflower honey | To taste |
Instructions:
-
Infusing the Olive Oil with Rosemary:
- Begin by preparing the rosemary-infused olive oil. Gently remove the rosemary needles from the sprig and mix them with olive oil in a small bowl or jar. Let it infuse for about 8 to 10 hours, ensuring the oil absorbs all the fragrant rosemary essence.
-
Making the Dough:
- In a small jug, dissolve the fresh brewerโs yeast in the water.
- In a large mixing bowl, combine the whole wheat flour and 50g of sugar. Gradually pour in the yeast mixture while stirring with a wooden spoon. Continue to mix as you add the water until halfway through.
- Add a pinch of salt, and continue stirring until you achieve a smooth, cohesive dough.
- Once the dough is mixed, transfer it to a floured work surface and knead for about 5-10 minutes until smooth and elastic.
-
First Rising:
- Place the kneaded dough into a large bowl, cover it with a damp cloth, and let it rise for about 1 to 2 hours, or until it has doubled in size.
-
Preparing the Medlar Fruit:
- While the dough is rising, wash the medlar fruits and remove their pits. Slice them into small wedges, ensuring they are ready to be added to the dough later.
- Filter the rosemary-infused olive oil to remove the rosemary needles, and set the oil aside for later use.
-
Shaping the Schiacciata:
- Once the dough has risen, gently deflate it and divide it into two equal portions using a dough scraper.
- Grease a rectangular baking pan with some of the rosemary oil.
- Roll out one half of the dough to fit the size of your baking pan and lay it in the pan. Scatter about 2/3 of the medlar wedges evenly across the dough.
- Drizzle half of the rosemary-infused olive oil over the fruit, ensuring it is evenly distributed.
-
Second Layer and Final Toppings:
- Roll out the second portion of dough and place it over the medlar and oil-covered dough, sealing the edges lightly.
- Top the schiacciata with the remaining medlar slices.
- Let the dough rest for 10-15 minutes while preheating the oven to 180ยฐC (350ยฐF).
-
Baking:
- Bake the schiacciata in the preheated oven for about 30-35 minutes, or until the top is golden and the dough is cooked through.
-
Serving:
- Once the schiacciata is baked, remove it from the oven and allow it to cool slightly. Itโs best served warm.
- For an added touch, serve it with a drizzle of multiflower honey or a dollop of soft goat cheese for a savory-sweet balance.
Tips for Perfection:
- Feel free to experiment with different fruits, such as apples or pears, in place of medlars if they are unavailable in your area.
- The infused olive oil can be made ahead of time, making the dough preparation process even quicker.
- If you prefer a more intense rosemary flavor, add extra fresh rosemary to the dough or the fruit topping.
Enjoy this delightful Italian treat, where each bite brings a perfect blend of sweetness, earthiness, and a hint of rosemary!
