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Spinach & Broccoli Schiacciata (Serves 4 to 6)

November 22, 2017

 

Ingredients:

 

  • 500g Strong white bread flour (I only use Marriages Flour),

  • 2 tsp Salt,

  • 4 tbsp Milk,

  • 7g fast action yeast,

  • 250-300ml warm water,

  • 400g Spinach (steamed and drained of excess water),

  • 200g Tender-steam broccoli (steamed),

  • 200g Mixed mushrooms, 

  • 250g Mozzarella (sliced),

  • 1 tsp Oregano,

  • 4 tbsp Parmasan,

  • Salt & pepper (to taste),

  • 24cm Non-stick baking tin (round if you have one).

 

Method:

 

  1. Either in a food mixer (or buy hand) mix together the flour, salt, yeast, oil and gradually add the water.  Mix for 10 minutes until the dough is soft and smooth.  Too sticky, add more flour, too dry add some more water,

  2. Cover the dough with some clingfilm and set aside for an hour for it to double in size,

  3. In a pan, heat some oil and lightly fry the mushrooms until tender.  Set aside once ready,

  4. Pre-heat the oven to 200 / gas mark 6,

  5. On a floured surface, punch the dough to let any air out and knead for a further 5 minutes,

  6. Cut the dough into 2 portions.  One should roll out a few cm bigger than the baking tin, and the other the side of the baking tin,

  7. Flour or oil the baking tin and add the largest rolled dough first,

  8. Add the cooked drained broccoli, mushrooms, torn spinach and mozzarella into the dough that you have placed into the baking dish,

  9. Sprinkle the parmesan and a drizzle of oil,

  10. Lay the smaller layer of the dough on to of the filling.  Bring the sides of the bottom layer of the dough up to the top dough and seal up by pinching and twisting the two layers together,

  11. With a knife, make an incision at the top of the pastry to let any excess steam out whilst it cooks,

  12. With a pastry brush, brush the all visible dough with milk, which will ensure that it gives a nice golden sheen,

  13. Place onto the middle shelf of the oven and cook for 40 minutes,

  14. Allow to cool, cut into portion sizes and serve up with a side salad, or on its own.

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