Tuesday, 31 January 2012

Rise of the Flat Bread (Part One)

Schiacciata con Melanzane, Olive & Mozzarella
Flat Bread with Aubergine, Olives and Mozzarella

There are a number of definitions and perceptions as to what a "Schiacciata" actually is in Italy... it is a rather confusing affair! In Florence, it is a sweet dish, in Sicily, it is a folded-over bread with a filling, much like a Calzone. But basically, it is a piece of flattened out bread dough with a topping- hence the name Schiacciata, which means, more or less, "squashed". I hope you do not feel crushed with disappointment yourselves now that you know it doesn't mean something prettier... but there you go!

So, being as the details for making these little beauties is so limited, I will try to keep them brief and let the pictures do most of the talking! I used a pre-made pizza dough to make them- sure it is easy, but if you live on your own and it is a spur of the moment decision... it really doesn't make sense to go buying yeast and then making the mess and spending the time, just for a 6" square of pizza!

As you can see, I used one of those mini aubergines to make this... you may not believe it, but one is all you need per person. Cut it into thin slices and sautée them in a little olive oil, along with a couple of sprigs of thyme and and a little garlic- this will take all of 3 minutes! Add a little nutmeg, salt  and lemon juice and remove from the heat.

Spread out an even amount of mozzarella, torn into little pieces, onto the dough and then add the aubergine and a few Kalamata olives that have been plucked apart. A little more nutmeg and pepper and a hint of oil and into the oven it goes for around 15-20 minutes at a moderate heat- depending on your oven. By then it should be a lovely golden-brown in color- if not, a quick blast under the broiler will take care of that!

And that is our flat-bread number one!

Want to see number two? Then click onto the next page on this very blog! What are you waiting for?!?

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