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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
- 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
- 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.
- 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.
- 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.
- 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.
- Take the bread out and let it cool for a minute.
- 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.