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

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

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

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How to be a Domestic Goddess

By Nigella Lawson

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Ingredients

Method

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