| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Breads, Italian | 4 | Servings |
INGREDIENTS
| 1 | ts | Active dry yeast |
| 1/4 | ts | Salt |
| 2 | c | Flour, approximately |
| 1 | Egg | |
| 1/2 | c | Milk; at room temperature |
| 1/4 | c | Chopped prosciutto |
| Freshly ground black pepper | ||
| 1 | tb | Oil |
INSTRUCTIONS
PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and let sit in a warm place for 1 hour. Put salt and 1 3/4 cup flour in a large mixing bowl. Break the egg in a measuring cup and add enough milk to make 2/3 cup. Add this to the flour, along with yeast mixture. Mix well, adding more flour if necessary, to make a soft dough. Add the chopped prosciutto and 5 to 6 grindings of pepper. Knead briefly. Oil a 10-inch round pan. Wet hands and press dough into it until entire pan is covered more or less evenly to a thickness of about 1/4 inch. Cover and leave in a warm place 30 minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack and serve slightly warm or at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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