Recipes extracted from Love, Laugh, Bake by Silvia Colloca. Published by Plum RRP $39.99Photography by Rob Palmer.

SCHIACCIATA, TWO WAYS

Cook Time approx. 2 hours | Makes 2

Schiacciata is an Italian type of flatbread.Recipe by Silvia Colloca

Ingredients Method

Schiacciata is an Italian type of flatbread made with a yeasted dough that is rolled very thinly and baked at a high temperature. The result is a super crispy crust that can be enjoyed simply with a drizzle of extra-virgin olive oil and a sprinkling of salt flakes, or topped with your favourite ingredients. Either way, if you like a thin, crunchy crust, this recipe is a keeper.

(most of the time is for allowing the dough to rise)

2 teaspoons dried yeast300ml lukewarm water450g (3 cups) 00 flour, plus extra for dusting3 teaspoons salt flakesextra-virgin olive oil, for drizzling

Mix the yeast and water in a bowl and stand for a few minutes to froth up.

Tip the flour into a large bowl, add the water mixture and mix until a dough comes together. Add the salt and knead lightly to incorporate.

Knead on a lightly floured surface for 5–7 minutes or until smooth (you can also use a stand mixer fitted with a dough hook for this).

Shape the dough into a ball, place it in a bowl and drizzle a little olive oil on top to prevent a crust forming. Cover with a damp tea towel and rest at room temperature for 30 minutes. After this time the dough will feel very relaxed and smooth.

Using floured hands, stretch the dough into a rectangle, then fold the top and bottom thirds into the centre, like folding a letter, and tuck the ends under to form a ball. Cover with a damp tea towel and prove for 1½ hours or until doubled in size.

The dough is now ready to turn into schiacciata or you can place it in a plastic container fitted with a lid and store it in the fridge for up to 4 days. If you do this, rest it at room temperature for 2 hours before using.

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Recipes extracted from Love, Laugh, Bake by Silvia Colloca. Published by Plum RRP $39.99Photography by Rob Palmer.

SCHIACCIATA MARINARA

Cook Time 40 minutes | Serves X

Marinara – it is simply a combination of tomatoes, garlic and oregano.Recipe by Silvia Colloca

Ingredients Method

Marinara (Italian for ‘sailor’s style’) is a type of tomato sauce that originated in Naples. In spite of its name, marinara sauce is traditionally made without any seafood at all – it is simply a combination of tomatoes, garlic and oregano. At least, this is what you will find if you travel to Italy. I have ordered spaghetti marinara in Australia and in the US and I was very surprised to receive a bowl of noodles swimming in a tomato broth alongside several sea creatures! For the purpose of this recipe, I am going to stick to my Italian roots: here schiacciata marinara means Italian crispy flatbread with tomato, garlic and oregano.

1 quantity of basic schiacciata dough80ml (1/3 cup) extra-virgin olive oil 2 garlic cloves, skin on, crushed with the flat blade of a knife400 g can crushed tomatoes or passatasaltdried oregano, for sprinkling

Make and rest the dough as instructed.

Preheat your oven to 220°C and line a large baking tray with baking paper.Heat 2 tablespoons of the olive oil in a frying pan over high heat, add the garlic and cook for 1 minute or until fragrant. Add the crushed tomatoes or passata, season with salt and cook for 10 minutes. Remove from the heat and set aside.

Divide the dough into two portions and flour each well. Roll each portion into a skinny oval shape about 5 mm thick, then place both on the prepared tray. If your tray is too small to accommodate both at once, you may have to bake them individually.

Spread the garlic-infused tomato sauce over the bases and sprinkle with the dried oregano. Drizzle 1 tablespoon of the olive oil over each base, then bake for 20–25 minutes or until golden and cooked through.

Cut the schiacciata into chunks and serve warm with drinks or as part of an antipasto spread.

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Recipes extracted from Love, Laugh, Bake by Silvia Colloca. Published by Plum RRP $39.99Photography by Rob Palmer.

SCHIACCIATA WITH POTATOES & ROSEMARY

Cook Time 30 minutes | Serves X

A classic Italian combination - something profoundly satisfying.Recipe by Silvia Colloca

Ingredients Method

If the idea of doubling up on your carbohydrate intake doesn’t quite match your lifestyle, you ought to look away, as I am about to top my schiacciata with starchy, golden potatoes. As extreme as this may sound to some, it is a classic Italian combination and there is something profoundly satisfying about putting these two ingredients together. I don’t feel any guilt when making and devouring it, as it fits right in with my long-held motto: if it makes you happy, then it’s got to be good for you!

1 quantity of basic schiacciata dough 2 small potatoes, peeled and cut into 2–3mm thick slices80ml (1/3 cup) extra-virgin olive oil 2 garlic cloves, skin on, crushed with the flat blade of a knifesalt rosemary leaves, for sprinkling

Make and rest the dough as instructed.

Preheat your oven to 220°C and line a large baking tray with baking paper.

Divide the dough into two portions. Roll each portion into a skinny oval shape about 5 mm thick, then place both on the prepared tray. If your tray is too small to accommodate both at once, you may have to bake them individually.

Toss the potato with 2 tablespoons of the olive oil, the garlic, salt and rosemary, to taste, making sure all the slices are well coated.

Scatter the mixture over the bases, spreading out the potato slices. Drizzle 1 tablespoon of the olive oil over each base and season with salt. Bake for 20–25 minutes or until golden and cooked through.

Cut the schiacciata into chunks and serve warm with drinks or as part of an antipasto spread. This also makes a great addition to a school lunchbox.

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