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
Ingredients
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9 ounces
plain flour
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1 1/2 teaspoons
dry yeast
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140 milliliters
water, lukewarm
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1/4 teaspoon
salt
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4.5 ounces
mozzarella, cut into cubes
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3.5 ounces
rucola
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6 tablespoons
olive oil
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3 tablespoons
Balsamico vinegar
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salt and pepper
Directions
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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.
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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.
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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.
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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.
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Take the bread out and let it cool for a minute.
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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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