Recipes

Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )

1 Mins read
0
30
0
Share
Scroll to recipe
Share
Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )

Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )

amanda

Equipment

  • - Stand Mixer with Dough Hooks

  • - Cast Iron Skillet (Flatbread Pans)

  • - Silicone Baking Mat

  • - Piping Bag Set

  • - Rolling Pin

  • - Cheese Grater

  • - Prosciutto Slicing Tool or Sharp Knife

  • - Spatula

  • - Measuring Cups and Spoons

  • - Digital Kitchen Scale (optional, but useful for precise measurements)

  • - Oven Mitts

Ingredients

  • 1/4 ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast

  • 2/3 cup warm water (105-115°F), divided

  • 9 ounce unbleached bread flour (about 1 3/4 cups plus 2 tablespoons)

  • 3/4 teaspoon salt

  • 1/2 tablespoon olive oil

  • 1/4 pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese

  • 2 cups baby arugula

  • 6 thin prosciutto slices

Instructions

1

Instruction 1

Stir together yeast and 1/3 cup warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
2

Instruction 2

Stir together flour and salt with a fork in a large bowl. Make a well in center and add yeast mixture and oil. Stir in flour, then stir in as much of remaining 1/3 cup water as needed to form a firm, moist dough.
3

Instruction 3

Turn dough out onto a lightly floured surface and knead until smooth, shiny, and elastic, about 10 minutes.
4

Instruction 4

Put dough in cleaned large bowl and cover bowl. Let rise in a draft-free place at warm room temperature until doubled, about 1 hour.
5

Instruction 5

Punch down dough and divide into 2 pieces. Form each piece into a ball and let stand, covered, 10 minutes.
6

Instruction 6

Roll out each ball on a lightly floured surface with a rolling pin into an 8-inch round (about 1/4 inch thick; if dough resists rolling out, let stand 1 to 2 minutes, then continue).
7

Instruction 7

Preheat oven to 400F with rack in middle.
8

Instruction 8

Heat a heavy medium skillet or griddle over medium-low heat until very hot, about 10 minutes. Cook rounds 1 at a time, flipping frequently to avoid scorching and to aid even cooking, until golden, about 6 minutes per round. Stack rounds and wrap in a kitchen towel (not terry cloth) to keep soft while cooling.
9

Instruction 9

When rounds are cool, separate into halves by cutting into bread all around edge and gently pulling rounds apart. Sandwich cheese, arugula, prosciutto, and salt and pepper to taste between halves.
10

Instruction 10

Put stuffed breads on a baking sheet and bake until crisp and cheese has melted, about 8 minutes. Cut into wedges and serve warm.
0
30
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *