Preparazione
Cottura
Difficoltà
Onion flatbread is one of the most classic and beloved versions of all flatbreads.
We offer below a variation of the traditional recipe: to the red onion we will add stracchino cheese and Parma ham, while for the dough we will use classic Flour for Pizza and Focaccia.
Ingredients
for 8-10 people
For the flatbread:
- 480 g of Molini Spigadoro Pizza and Focaccia flour
- 340 ml of water
- 40 ml of extra virgin olive oil
- 7 g dehydrated brewer’s yeast
- 1 teaspoon of sugar
- 2 teaspoons of salt
In addition:
- Rosemary and sage
- 200 g of stracchino cheese
- 150 g of Parma ham
- 1 red onion
- maldon salt
- fresh thyme
Preparation
First step: the dough
In the bowl of the planetary mixer put the flour, yeast and sugar. Start kneading at low speed slowly adding first the water and then the oil, making sure everything is absorbed well. Fit the hook hook once you reach a certain homogeneity, continue kneading for about 15-20 minutes putting the salt at the end. The goal is to get a soft, elastic and smooth dough. Spoon it into a bowl with the help of a spatula, use plastic wrap to cover and let rise in the oven off with the light on until doubled.
Step two: roll out the dough
After the two hours have passed, transfer the dough to a pastry board, dividing it in half. Place some of the dough in a 24-cm-diameter mold covered with baking paper lightly moistened with oil. Use your fingers and fingertips to roll it out to the edges.
Step three: stuffing and baking
Let’s move on to the filling. Add the prosciutto and stracchino cheese. Cover everything with the remaining dough, trying as much as possible to seal the edges. Sink your fingertips in lightly and sprinkle with the thinly sliced onion. Drizzle with oil, add Maldon salt and thyme to taste. Bake in preheated oven at 200° for 10 minutes, then at 180° for 30 minutes. Remove from oven and let cool before serving.
Thanks to. The Silver Spoon for the recipe.
