Roll the overlapping dough edges away from the pan so flatbread falls into the prepared pan. Roll a rolling pin over the edges of the dough to simultaneously seal the flatbread edges and cut the overlapping edges off.
Stretch, pull, and seal dough as before so the cheese is enclosed between the 2 sheets of dough. Roll out another piece of dough as before, stretching to fit over the first dough sheet and cheese. Pick up dough with well-floured hands and gently stretch it, rotating as you go, until dough is almost large enough to fit over the prepared sheet pan.ĭrop about 6 tablespoons of crescenza-stracchino cheese onto the stretched dough, spreading the dollops out evenly. Pat each quarter out on the floured work surface to a roughly rectangular shape. Lightly grease the quarter-sheet baking pan with 1 teaspoon olive oil sprinkle with cornmeal. Cover with plastic wrap and let stand on counter at room temperature for 1 hour.
Turn dough out onto a work surface and form a ball. Dough should be soft and elastic but not sticky. Mix dough using stand mixer fitted with dough hook on low speed until it forms a ball on the dough hook, 5 to 6 minutes. It's great served as is, but I like it with arugula that's been tossed in a little olive oil. Rooms and Breakfast Casa Balin.This is a delicious and super fun-to-make Ligurian flatbread. A mix of the charming, modern, and tried and true. RECCO Avalanche Systemīagni Marina Stabilimento Balneare. Places to see, ways to wander, and signature experiences. Create a Trip to save and organise all of your travel ideas, and see them on a map.
0 kommentar(er)
