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Nov. 7th, 2009 07:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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carols_stuffStuffed schiacciata with onions, zucchini, mushrooms and fontina
Ingredients
For the dough
500 g white flour
Beer yeast dissolved in a glass of water (or more)
4 tbs olive oil (+ 1)
1/2 tsp kosher salt
Rock salt for topping
1 rosemary sprig for topping, roughly chopped
1 thyme branch for topping, roughly chopped
for the stuffing
2 zucchini, thinly sliced
1 large yellow onion, sliced
2 cups mushrooms, sliced
Italian fontina cheese
1 tbs olive oil
1 + 1 tbs olive oil
Salt and pepper
Preparation
In a mixing container, place flour. In a glass dissolve about 1 tsp beer yeast in a lukewarm glass of water. Mix with flour and add olive oil and salt. Gradually mix all ingredients together and knead the dough with your hand. You want a soft consistency almost sticky but very elastic dough, so if the dough tends to be hard, add water. Knead for about 10 minutes. Place in a container, cover with a cloth and let it rise for about one hour. It should double its volume. Knead the dough again and let rise for another 2 hours. Repeat the process twice.
While the dough is rising, start melting onions. Heat olive oil in a pan, then add sliced onions. Let them brown at medium temperature, then decrease heat, cover with a lid and let it cook slowly until they turn soft and caramelized. Remove from the pan. In the same pan, heat 1 tbs olive oil, then add mushrooms and zucchini, salt and pepper, and cook until the vegetables are soft and water has evaporated.
Cut the dough in two pieces. One should be a little bigger than the other one. Using a rolling pin or your hands, roll the dough in two sheets, one slightly larger than the other one. The dough should not be too thick, about 7 mm thick.
Using an oven tray, or a large rectangular dish, place larger dough in the greased dish, add one layer of onions, then add mushroom/zucchini mixture. Add slices of fontina on top and cover with the other dough sheet, using the extra dough from the bottom sheet to seal the sciacciata.
Place rock salt all over the top, spread olive oil all over the surface and add rosemary and thyme. Using a fork, make a few holes on top to prevent the dough from inflating. Cook in a pre-heated oven at 375F – 380F. When the top is lightly golden brown, remove from the oven. Serve hot.
Butter Cake
INGREDIENTS
2/3 cup soft butter
1 3/4 cups sugar
2 eggs
1 1/2 tsp vanilla
3 cups cake flour or 2 3/4 cups white flour (sift both)
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups milk
DIRECTIONS
Heat oven to 350 degrees. Butter and flour two layer pans (9x1 1/2-inch) or an oblong pan (13x9 1/2x2-inch). Cream butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes with the mixer on high. Blend flour, baking powder and salt in a separate bowl. Mix in alternately with milk using low speed on mixer. Pour into pan(s). Bake layers 30 to 40 minutes, oblong 45 to 50 minutes or until cake tests as done. Cool. Frost with favorite cake icing.
Ingredients
For the dough
500 g white flour
Beer yeast dissolved in a glass of water (or more)
4 tbs olive oil (+ 1)
1/2 tsp kosher salt
Rock salt for topping
1 rosemary sprig for topping, roughly chopped
1 thyme branch for topping, roughly chopped
for the stuffing
2 zucchini, thinly sliced
1 large yellow onion, sliced
2 cups mushrooms, sliced
Italian fontina cheese
1 tbs olive oil
1 + 1 tbs olive oil
Salt and pepper
Preparation
In a mixing container, place flour. In a glass dissolve about 1 tsp beer yeast in a lukewarm glass of water. Mix with flour and add olive oil and salt. Gradually mix all ingredients together and knead the dough with your hand. You want a soft consistency almost sticky but very elastic dough, so if the dough tends to be hard, add water. Knead for about 10 minutes. Place in a container, cover with a cloth and let it rise for about one hour. It should double its volume. Knead the dough again and let rise for another 2 hours. Repeat the process twice.
While the dough is rising, start melting onions. Heat olive oil in a pan, then add sliced onions. Let them brown at medium temperature, then decrease heat, cover with a lid and let it cook slowly until they turn soft and caramelized. Remove from the pan. In the same pan, heat 1 tbs olive oil, then add mushrooms and zucchini, salt and pepper, and cook until the vegetables are soft and water has evaporated.
Cut the dough in two pieces. One should be a little bigger than the other one. Using a rolling pin or your hands, roll the dough in two sheets, one slightly larger than the other one. The dough should not be too thick, about 7 mm thick.
Using an oven tray, or a large rectangular dish, place larger dough in the greased dish, add one layer of onions, then add mushroom/zucchini mixture. Add slices of fontina on top and cover with the other dough sheet, using the extra dough from the bottom sheet to seal the sciacciata.
Place rock salt all over the top, spread olive oil all over the surface and add rosemary and thyme. Using a fork, make a few holes on top to prevent the dough from inflating. Cook in a pre-heated oven at 375F – 380F. When the top is lightly golden brown, remove from the oven. Serve hot.
Butter Cake
INGREDIENTS
2/3 cup soft butter
1 3/4 cups sugar
2 eggs
1 1/2 tsp vanilla
3 cups cake flour or 2 3/4 cups white flour (sift both)
2 1/2 tsp baking powder
1 tsp salt
1 1/4 cups milk
DIRECTIONS
Heat oven to 350 degrees. Butter and flour two layer pans (9x1 1/2-inch) or an oblong pan (13x9 1/2x2-inch). Cream butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes with the mixer on high. Blend flour, baking powder and salt in a separate bowl. Mix in alternately with milk using low speed on mixer. Pour into pan(s). Bake layers 30 to 40 minutes, oblong 45 to 50 minutes or until cake tests as done. Cool. Frost with favorite cake icing.
