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Schiacciata with sourdough

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Ingredients

- 150g refreshed sourdough

- 300g flour (better type 1 or at least 0)

- evo oil

- 300g cooked and cooled rice

- 1 teaspoon turmeric

- 1 teaspoon rice or corn malt

- 2 tbsp shredded sage and rosemary

- 250ml water

 

For the brine:

- 1 cup of hot water

- 1 heaped teaspoon salt

Instructions

I have to anticipate that using sourdough is a little more laborious than making a pasta with sauce, but it helps to develop patience and therefore...

 

Melt the freshly refreshed sourdough in a little water, add the flour and other water until, kneading, you will reach a soft but even consistency.

At this point add the cold boiled rice, turmeric, sage and rosemary and the remaining water and mix well until you have a soft and sticky dough.

Spread well on a 40 x 30 cm baking sheet previously covered with parched paper and lightly oiled.

The dough will need to be distributed to cover the entire pan.

Cover with cling film so that it does not dry out and put in the oven off for at least 5 hours (but also all night!).

Remove from the oven, remove the cling film.

Turn on the oven at 250 degrees Celsius.

Prepare the brine by melting the salt well in hot water.

With the tip of your fingers make many close holes on the surface of the dough, also deep enough and distribute over the brine (this is the reason why no salt was put in the dough!). Complete with a round of oil.

Bake at 250 degrees C for 5 minutes, then lower to 190 degrees C and cook again for about 30 minutes and anyway until a nice crust is formed on the surface, while the heart will be soft.

Cut into cubes only when it has cooled.

 

Enjoy your meal!


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Notes

Thanks to Marina Zendri

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