Il Cucinologo
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Schiacciate with Basil Cream

17/11/2023

Here is the recipe for schiacciate with basil cream. A dish that combines the Italian tradition of schiacciato bread, similar to focaccia, with a fresh and aromatic touch given by the basil cream.

Ingredients

  • 500 g of type “00” flour
  • 300 ml of lukewarm water
  • 10 g of fresh brewer’s yeast
  • 10 g of salt
  • 30 ml of extra virgin olive oil
  • 200 g of fresh basil
  • 2 cloves of garlic
  • 50 g of pine nuts
  • 100 g of grated parmesan
  • 150 ml of extra virgin olive oil (for the cream)
  • Salt and black pepper to taste.

Preparation

  1. Start by dissolving the fresh brewer’s yeast in the lukewarm water.
  2. In a large bowl, pour the flour and make a well in the center, then add the water with the yeast, salt and 30 ml of extra virgin olive oil.
  3. Knead until you obtain a smooth and homogeneous dough, then let it rise in a warm place covered with a damp cloth for about 2 hours, or until it has doubled in volume.
  4. Meanwhile, prepare the basil cream. In the mixer, combine the fresh basil, pine nuts, peeled garlic, parmesan, salt, pepper and blend everything gradually adding the 150 ml of extra virgin olive oil until you obtain a homogeneous cream. Taste and adjust salt and pepper if necessary.
  5. Pre-heat the oven to 200 °C.
  6. After rising, roll out the dough on a lightly floured surface giving it the shape of a rectangle or a circle, as you prefer, about 0.5 cm thick.
  7. Place the dough on a baking tray lined with parchment paper, then use your fingers to create dimples on the surface.
  8. Bake and cook for 20-25 minutes until the schiacciate become golden and crispy.
  9. Remove from the oven and let cool slightly, then spread the basil cream on top before serving.

Trivia

Schiacciata is a typical bread from various Italian regions, each with its own variations. In Tuscany, for example, it is common to find it thicker and oilier, often with the addition of rosemary or grapes. The term “schiacciata” derives from the verb schiacciare, which describes the action of pressing the dough with the fingers before baking to create the typical dimples where the oil will collect.