Schiacciata with Gorgonzola and Pine Nuts

Name: Schiacciata with Gorgonzola and Pine Nuts
Cuisine: Italian
Ingredients: 3–5 tablespoons extra virgin olive oil; grating fresh nutmeg; freshly ground pepper; 150 g Gorgonzola; 3 tablespoons olive oil; 300–400 ml warm water; 2 teaspoons salt; 7 g (1 sachet) instant yeast or 15 g fresh yeast; 7 g (1 sachet) instant yeast or 15 g fresh yeast; 150 g plain flour, preferably Italian 00; 350 g strong white flour; 3 tablespoons pine nuts

Preparation info

Difficulty
Medium

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

When I lived in Florence, I ate what is routinely called focaccia here but knew it as ‘schiacciata’. This is another softer, doughier pizza, like the hearthbreads, but topped with Gorgonzola and a scattering of pine nuts. I love it as a first course with some salty-sweet Parma ham.

Ingredients

350 g strong white flour
150 g plain flour, preferably Italian 00
7

Europe
Italy
Starter
Mediterranean
Bread
Vegetarian

Method

Combine the flours, yeast and salt in a bowl. Pour 300ml of the warm water into a measuring jug and stir in the 2 tablespoons of olive oil. Pour the liquid over the dry ingredients and mix to form a soft but firm dough, adding more water as necessary.

Now start kneading, treating this dough exactly as in the hearthbread recipe, only when it’s risen and doubled in size, don’t divide it i