Torta al Testo - Italian Flatbread with Rucola and Mozzarella

By • January 20, 2014 0 Comments

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Author Notes: The name Torta al Testo comes from the fact that, traditionally, this bread is cooked on a hot disc of clay or metal – al testo – over the open fire, as I don’t have that I use a skillet on a normal cooker. It has everything a good sandwich needs, amazing bread and a tasty filling. Meike Peters | eat in my kitchen

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Serves 6

  • 9 ounces plain flour
  • 1 1/2 teaspoons dry yeast
  • 140 milliliters water, lukewarm
  • 1/4 teaspoon salt
  • 4.5 ounces mozzarella, cut into cubes
  • 3.5 ounces rucola
  • 6 tablespoons olive oil
  • 3 tablespoons Balsamico vinegar
  • salt and pepper
  1. Mix all the ingredients for the dough with the hooks of your mixer. Add some more flour if the mixture is too sticky. After 5 minutes continue mixing with your hands for a couple minutes.
  2. Put the dough back into the bowl, cover it with a tea towel and let it rise in a warm place or the warm oven (35°C / 95°F, top/ bottom heat, no fan) for 40 minutes.
  3. Divide the dough into 6 pieces. On a well floured working surface, roll each one out into a flat disc. Leave the discs on the floured surface, cover with a tea towel and let them rise for another 20 minutes.
  4. Heat a large skillet on highest temperature (no oil!). Cook the bread on one side for 1 – 1 1/2 minutes, turn and cook on the other side for another minute, at that point it will start to rise rapidly. You might have to cook it for a few seconds more or less – but keep an eye on it so as not to burn it.
  5. Take the bread out and let it cool for a minute.
  6. Cut your flatbread in half and fill with the mozzarella and rucola. Mix the oil, vinegar, salt and pepper and drizzle on top, close your Torta al Testo.

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