Schiacciata Papale

Introduction

Schiacciata Papale is a rich and flavorful Italian flatbread that traces its roots back to the renaissance era. Originating in Tuscany, this flatbread has evolved over centuries, reflecting the opulence associated with the Papal courts. Unlike many other variants, Schiacciata Papale is known for its soft, dense texture and unique infusion of both savory and sweet elements, making it a timeless delight.

Historical Background

The legend has it that this dish was first crafted by the artisans of the Medici family for a papal banquet, hence the name "Papale." Over time, it became a revered dish for special occasions, a testament to the blend of simple ingredients yielding luxurious flavors fitting for a pope.

Ingredients

• Flour - 500g
• Yeast - 10g
• Water - 300ml
• Olive Oil - 60ml
• Sugar - 50g
• Salt - 10g
• Rosemary - 2 sprigs
• Figs - 100g, dried and chopped
• Walnuts - 70g, roughly chopped

Preparation

Step 1: Activating the Yeast

In a small bowl, mix the yeast with a pinch of sugar and a few tablespoons of warm water. Let it sit for about 5-10 minutes until frothy. This indicates that the yeast is active and ready to leaven the flatbread.

Step 2: Making the Dough

In a large mixing bowl, combine the flour, remaining sugar, and salt. Create a well in the center and add the activated yeast, warm water, and olive oil. Stir until a dough starts to form.

Step 3: Kneading

Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Add a bit more flour if the dough is sticky.

Rising the Dough

Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm place for about 1-2 hours, or until doubled in size.

Assembling the Schiacciata Papale

Step 4: Prepping the Toppings

Preheat your oven to 220°C (428°F). While waiting, prepare the rosemary, figs, and walnuts. Set them aside.

Step 5: Shaping the Dough

Once risen, punch down the dough and roll it into a rectangle or oval on a baking sheet lined with parchment paper. Drizzle a bit of olive oil over the surface.

Cooking Guide

Step 6: Topping and Baking

Spread the chopped figs and walnuts over the top evenly. Scatter the rosemary leaves and gently press them into the dough. Bake in the preheated oven for about 20-25 minutes, or until golden brown and cooked through. Use a cooking timer to keep a precise count.

Serving Suggestions

Once baked, allow the Schiacciata Papale to cool slightly before slicing. It pairs beautifully with a variety of Italian cheeses and a slightly chilled glass of Vernaccia di San Gimignano. The crunchy walnuts and sweet figs offer a delightful textural contrast, amplified by the aromatic rosemary and the bread's savory undertones.

Enjoying Schiacciata Papale

This dish is perfect as an appetizer, a snack, or even as a part of a charcuterie board, highlighting the humble yet lavish flavors of Tuscany.