Mediterranean Bread with Iberian Flavours

By Diana

     I went to Pamplona last week to visit my brother, Julie and the girls. We were supposed to cook together and make at least a couple of posts for the blog, have a picnic, take our picture, and so on… but 4 days was not enough to do any of the things we planned. We had a great time in the 31 degrees and certainly enjoyed walking in Pamplona´s old town, visiting the farmer´s market and then the supermarket in repeated occasions. I simply love Spanish supermarkets I have to say.  They are full of hanging prosciutto -Jamón Serrano- olives of all kinds, chorizo and an impressive variety of olive oil in presentations that you never imagined. It is extraordinary! So every time I go there I come back to London with my suitcase full of Iberian treats to enjoy in the sadness of a12 degrees Spring in the UK!

        For this post we decided to honor our time together last week by making bread with some of those unique flavours. This is a type of bread from the Italian region of Tuscany and it is originally called a schiacciata. The bread is made in two layers and it has mushrooms, prosciutto, salami, olives, blue cheese and lots of olive oil everywhere. The recipe is inspired by The Great British Picnic Guide, by Mark Price. Check the note at the end for a vegetarian alternative. We hope you enjoy it!

© Diana Chaccour

Ingredients

Yield: serves 4

100 g fresh mushrooms, washed and sliced

120 g crumbled blue cheese, separated

100 g ricotta cheese

3 tablespoons olive oil (plus extra for greasing)

200 ml warm water

350 g strong white flour

1 (7 g) sachet fast-action dried yeast

80 g Prosciutto

25 g Salami, thinly sliced

20 black olives, pitted and chopped

1 tablespoon rosemary leaves (the leaves from 1 stalk)

Salt in flakes and black pepper to taste

Preparation method

In a large bowl place the flour, yeast, 70 g of the crumbled blue cheese, ricotta, mushrooms, 1 teaspoon salt and olive oil. Add the water (once is not too hot for your skin) and mix well until obtain a soft dough.

Turn the dough into a lightly floured surface and knead for about 10 minutes or until elastic and smooth. Add more flour to the surface if necessary. 

© Diana Chaccour

Grease the boil with olive oil and place the dough inside. Cover with plastic film and let it rest in a warm place for 1 hour or until the dough doubles its size.

Meanwhile, grease a 23 cm diameter baking pan with olive oil. I always place baking parchment on the bottom of the pans, just in case.

© Diana Chaccour

Divide the dough in half and roll it using a rolling pin until it fits the baking pan and about 2 cm thick. The shape and size of the dough should be the same as the baking pan. Use your fingers to press the dough slightly.

Arrange half the prosciutto, salami and olives on top of the dough.

Now roll the rest of the dough and place it on top of the first layer. Use your fingers again to press it delicately in the baking pan. Use a fork to pierce the dough all over the surface.

Arrange the other half of the prosciutto, salami and olives on top of the second layer. Incorporate the rest of the crumbled blue cheese and the rosemary leaves. Season with salt, pepper and extra olive oil. Cover with plastic film and let it rest and absorb the flavours for 30 minutes.

© Diana Chaccour

Preheat oven to 180 C.

Remove the plastic film and place the bread in the preheated oven. Bake for 50 minutes or until golden and risen.

Enjoy!

© Diana Chaccour

Note: if you are vegetarian or you are not in a meaty mood just substitute the quantities of the prosciutto and the salami for Parmesan cheese, red pepper in thin slices and extra olives. You can mix green and black olives and you will obtain an equally appetizing and colourful home-made bread. try it out!

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