SCHIACCIATA FARCITA - focaccia toscana croccante e soffice in stile Antico Vinaio | Davide Zambelli

Tuscan schiacciata is a crispy and soft, high-hydration focaccia often filled with cured meats, cheeses, and vegetables. I was inspired by the masters of Antico Vinaio. The recipe is easy, you'll see, and above all, incredibly delicious. I used brewer's yeast, so the dough will rise faster but the result is excellent. #focaccia #schiacciata #soffice ✅Subscribe to the channel by clicking here ➡️https://bit.ly/2wMnse9 VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS, AND MORE IMPORTANTLY, FURTHER TIPS ;) - ... It took me eight attempts to reach a level I was happy with, and I thought I'd never make it, but we did it. Look at these, they're spectacular, super-stuffed, just like Antico Vinaio demands. Yes, because if I wanted to imitate someone, it had to be the best, and they are. I don't know if you've eaten their schiacciatas yet in Florence or at their new location in Milan. They're crispy on the outside and soft on the inside, just like a true Tuscan schiacciata. And then the filling, which has to be incredibly generous because the cured meats must be the stars, along with the cream sauces (usually cheese and vegetables), and then some sautéed vegetables to lighten things up, like arugula, etc. First of all, I have to thank my friend Isa. Without her, it would have been much more complicated to make and imitate them to the fullest. I've eaten them three times, but she studies in Florence and manages to eat them much more often than I do. She gave me insights into the texture, the alveoli, and the thickness of the cured meats. I've been stressing her out quite a bit these days... Then another person I wanted to thank is Vea from Mas del Saro. She's Tuscan and a master of leavened products, and she gave me other tips, like the exclusive choice of soft wheat flour. I thought adding durum wheat semolina was enough to make the dough crispier. That might actually be an idea, but semolina isn't used in Tuscany. Now, I didn't know that. And then my friends on Instagram. I posted a space in my story to ask for advice from those who know more than me. Well, they were crucial. I made the dough with brewer's yeast. Sourdough starter would probably yield even better results, but brewer's yeast is more practical, it rises faster, and most importantly, we can all find it easily—this is essential, especially during this time. The hydration is about 75%, and the air bubbles aren't too large, especially since it's best to avoid excessively large bubbles when filling. The ingredients are just the few needed for a simple leavened dough, although I ask you to be especially careful when choosing the flour; it's best to aim for a strong flour, with about 13% protein. If you prefer, you can also opt for type 1 or 2 flour. It doesn't necessarily have to be refined, but the important thing is that it has a good percentage of protein, not so much for a higher protein content but more for better air bubbles and perfect crunchiness. To understand how much protein your flour has, just look at the nutrition facts and see how many grams of protein there are per 100g. 13 grams is fine. And then we get to the fillings, each more delicious than the last. Let's start with the first, and with this one I was inspired by my region and the autumn-winter season. We'll start with something creamy, so I chose a blended gorgonzola with walnuts. It'll be a creamy, yet enveloping and flavorful spread. We'll pair it with the smoky flavor of speck, which would be even better if you can slice it on the spot (otherwise, have your butcher slice it slightly thicker for a more voluminous result), and finally a radicchio cream flavored with red wine. FIND THE WRITTEN RECIPES FOR THE FILLINGS ON THE BLOG (www.davidezambelli.com) The second course (my favorite) is a delicious and delicate triumph: pistachio pesto, but made with only three ingredients to maximize the pistachio flavor, followed by mortadella and burrata stracciatella (although I actually used burrata and shredded it on the spot for an even more delicious result). And then the third: a schiacciata capricciosa with a creamy Parmesan cheese (but if you like, you could use shavings instead of the cream), followed by creamed artichokes, cooked ham, and confit cherry tomatoes. Remember this: when things go wrong, your body shouldn't suffer. You'll feel better after trying them. ...