Filled Focaccia

Name: Filled Focaccia
Yield: makes 2 torte
Ingredients: 1 package active dry yeast; 3 1/2 cups all-purpose flour, plus more for working the dough; 1 teaspoon kosher salt; Thinly sliced prosciutto (about 6 slices for each torta); Grated Taleggio or stracchino (about 5 ounces for each torta); Prosciutto-and-grated-cheese combination (about 4 slices prosciutto and 3 ounces; cheese for each torta); Broccoli di rape or other greens, sautéed with garlic; Tangy salad greens like arugula or mesclun mix; A food processor fitted with a steel blade; a wooden rolling pin; two 10-inch cast-iron skillets (or just one, if that’s what you have)

December 9, 2011

Here’s my version of our family’s favorite Umbrian road food: the torta al testo (or crescia) baked and served at Il Panaro, the outdoor eatery and truck stop near Gubbio (see this chapter’s introduction). The unique wood-oven-baked character of the Il Panaro torta is hard to replicate in the home kitchen, yet I’ve found that baking the breads in a cast-iron skillet gives very nice results. The dough is easy to mix and shape, so even if you’re a bread-baking novice you’ll have success with this one.

Recipe notes

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