Italian name for this dish?!
It's pretty much a bread!. I've seen it stuffed with broccoli, potato, spinach, sausage!.
I can't remember the name!.!.!.name a few and I'll see if it rings a bell!?Www@FoodAQ@Com
I can't remember the name!.!.!.name a few and I'll see if it rings a bell!?Www@FoodAQ@Com
Answers:
Onion Schiacciata: (Ski-a-chi-atta)
2 1/2 Teaspoons Active Dry Yeast
1 1/4 Cups Warm Water
2 1/2 Cups All-purpose Flour
3 Tablespoons Olive Oil
1/2 Teaspoon Sea Salt
1 Tablespoon Dried Oregano
Onion Topping:
2 - 3 Large Onions Peeled And Thinly Sliced
2 Tablespoons Olive Oil Plus Additional For Final Drizzling Before Baking
1 Tablespoon Butter
1 Tablespoon Chopped Fresh Rosemary
16 Pitted Black Olives Such As Kalamata Olives
2 Teaspoons Capers
Sea Salt & Cracked Black Pepper
Mix together the yeast with the warm water and let sit until bubbly!. Place the flour in a large bowl, and add the olive oil, salt, yeast mixture and oregano!. Mix well with a spoon, then remove the dough to a hard surface and knead for about 8 minutes or until the dough is smooth!. Place the dough in a lightly oiled bowl and cover to let rise 1 hour or until the dough doubles in size!.
Heat the oil and butter until sizzling!. Add the onions and stir well to coat with the oil mixture!. Cook over low heat until the onions are very soft and golden brown, about 45 minutes or so!. Stir the fresh rosemary into the onion mixture!.
Preheat the oven to 450 Degrees F!. Punch down the dough and place onto an oiled baking sheet!. Shape into either a circle or rectangle about 14 inches across!. Spread the onion mixture evenly across the dough and then add the olives and capers!. Sprinkle on some sea salt and cracked black pepper and then drizzle with a little additional olive oil!. Bake about 20 minutes, or until golden brown and crisp!. Cut into slices and serve warm!.
This is basically a focaccia, which is called a schiacciata in Tuscany!. On our recent trip to Tuscany, we often saw this flat bread in almost every bakery we passed!. I added capers to my version of this recipe, but often anchovies are are added to the onions and olives!. In Tuscany white onions are used but I really like the contrast in flavors between the sweet red onions, sour capers, and creamy piquant olives!.
http://www!.italianfoodforever!.com/
Enjoy, and the link to Italian Food Forever is just above this sentence!.!.!.!.!.!.
ChristopherWww@FoodAQ@Com
2 1/2 Teaspoons Active Dry Yeast
1 1/4 Cups Warm Water
2 1/2 Cups All-purpose Flour
3 Tablespoons Olive Oil
1/2 Teaspoon Sea Salt
1 Tablespoon Dried Oregano
Onion Topping:
2 - 3 Large Onions Peeled And Thinly Sliced
2 Tablespoons Olive Oil Plus Additional For Final Drizzling Before Baking
1 Tablespoon Butter
1 Tablespoon Chopped Fresh Rosemary
16 Pitted Black Olives Such As Kalamata Olives
2 Teaspoons Capers
Sea Salt & Cracked Black Pepper
Mix together the yeast with the warm water and let sit until bubbly!. Place the flour in a large bowl, and add the olive oil, salt, yeast mixture and oregano!. Mix well with a spoon, then remove the dough to a hard surface and knead for about 8 minutes or until the dough is smooth!. Place the dough in a lightly oiled bowl and cover to let rise 1 hour or until the dough doubles in size!.
Heat the oil and butter until sizzling!. Add the onions and stir well to coat with the oil mixture!. Cook over low heat until the onions are very soft and golden brown, about 45 minutes or so!. Stir the fresh rosemary into the onion mixture!.
Preheat the oven to 450 Degrees F!. Punch down the dough and place onto an oiled baking sheet!. Shape into either a circle or rectangle about 14 inches across!. Spread the onion mixture evenly across the dough and then add the olives and capers!. Sprinkle on some sea salt and cracked black pepper and then drizzle with a little additional olive oil!. Bake about 20 minutes, or until golden brown and crisp!. Cut into slices and serve warm!.
This is basically a focaccia, which is called a schiacciata in Tuscany!. On our recent trip to Tuscany, we often saw this flat bread in almost every bakery we passed!. I added capers to my version of this recipe, but often anchovies are are added to the onions and olives!. In Tuscany white onions are used but I really like the contrast in flavors between the sweet red onions, sour capers, and creamy piquant olives!.
http://www!.italianfoodforever!.com/
Enjoy, and the link to Italian Food Forever is just above this sentence!.!.!.!.!.!.
ChristopherWww@FoodAQ@Com
Is it something like this!? It can be stuffed!.
Michael's Foccacia Bread ---
INGREDIENTS
1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1/4 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
DIRECTIONS
Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top!. Let stand for 5 minutes until the yeast softens and begins to foam!. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together!. Knead on a well floured surface until smooth and elastic, about 5 minutes!. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil!. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes!.
Preheat oven to 415 degrees F (215 degrees C)!.
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly!. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart!. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top!. Let rise for 10 minutes
Bake in preheated oven 20 minutes until golden brown!.Www@FoodAQ@Com
Michael's Foccacia Bread ---
INGREDIENTS
1 tablespoon honey
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1/4 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
DIRECTIONS
Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top!. Let stand for 5 minutes until the yeast softens and begins to foam!. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together!. Knead on a well floured surface until smooth and elastic, about 5 minutes!. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil!. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes!.
Preheat oven to 415 degrees F (215 degrees C)!.
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly!. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart!. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top!. Let rise for 10 minutes
Bake in preheated oven 20 minutes until golden brown!.Www@FoodAQ@Com
I've never seen a stromboli or calzone stuffed with potato!. Knishes are stuffed with all those things, but they're jewish, not italian!. No matter what you call it!.!.!.its yummy!Www@FoodAQ@Com
its SHAKAKA!
not really!.Www@FoodAQ@Com
not really!.Www@FoodAQ@Com
You pretty much just described calzone!. I can't think of anything else but that!?Www@FoodAQ@Com
stromboliWww@FoodAQ@Com
Calzone
Hope this is it!Www@FoodAQ@Com
Hope this is it!Www@FoodAQ@Com