Enticed to bite into a schiacciata filled with tender slices of mortadella, tasty fresh burrata, and pistachio cream? Yes, this recipe captures the essence of the famous stuffed schiacciata that you can savor at the renowned “All’Antico Vinaio” in Florence. Let’scook!
Tuscan Stuffed Schiacciata with Mortadella and Burrata
Tuscan stuffed Schiacciata is a crispy yet soft flatbread filled with mortadella, milky burrata cheese, and pistachio cream. Inspired by the recipe from Antico Vinaio in Florence.
Equipment
- Knife
- Skillet
- Large pot
- Mixer
- Food processor
Ingredients
For the dough:
- 3 1/4 cups all-purpose flour
- 2 3/4 cups lukewarm water
- 2 teaspoons active dry yeast
- 3 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 1 teaspoon sugar
For the Mortadella and Burrata filling:
- 5 ounces thinly sliced mortadella
- 3.5 ounces burrata cheese
- 1/4 cup shelled pistachios
- 1 tablespoon extra virgin olive oil
- Pinch of salt
- Water as needed
Instructions
- Prepare the Polish: Dissolve the yeast in 1 1/3 cups of the warm water. Mix in 1 1/3 cups of flour with a wooden spoon until blended but slightly lumpy. Cover and let rise for about 2 hours, until doubled in size.
- Make the Dough: Combine the risen Polish with the remaining 1 1/3 cups water and sugar. Mix well, then gradually add the remaining 1 3/4 cups flour. Before it's fully smooth, mix in the oil and salt. The dough will be very sticky—don't worry about smoothing it out completely.
- First Folding: Lightly oil your hands and fold the dough in the bowl several times, dividing it into eight sections and folding each section towards the center. Cover and let rise for 30 minutes.
- Second Folding and Rising: Repeat the folding process and then let the dough rise for an additional 1.5 hours.
- Shape and Final Rise: Spread the dough on an oiled and floured baking sheet. Oil the top and let it rise in a turned-off oven with the light on for about 1 hour.
- Bake the Schiacciata: Preheat your oven to 465°F (240°C). Start by baking the Schiacciata directly on the bottom of the oven for 10 minutes, then move it to the middle rack and bake for about 20 minutes until golden and crispy.
- Prepare the Filling: Blend the pistachios with olive oil and a pinch of salt until roughly smooth. Thin with a bit of water to get a spreadable consistency.
- Assemble and Serve: Cut a warm slice of Schiacciata, split it open and layer with mortadella, torn burrata, and a dollop of pistachio cream. Enjoy immediately for the best flavor.
Notes
For best results, use high-protein (around 13% protein) all-purpose or bread flour to achieve the perfect texture and crispiness. The schiacciata can be stored at room temperature for up to 3 days wrapped in paper. Reheat slightly in the oven before serving for the best taste.
