Of which 1.9 g sugars and 8.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Thin schiacciata · Tuscan filling added after baking · Simple, rustic finish
Allergens gluten, milk
Schiacciata toscana
Finocchiona, pecorino and arugula
A thin, oiled, crisp schiacciata, split in half and filled with finocchiona, Pecorino Toscano and arugula. The bread is less fluffy than a tall focaccia, with dimples, grains of salt and irregular edges. The filling goes in after baking, so each ingredient stays distinct.
Ingredients
- 500 g (1 lb) type 0 flour
- 350 g (12½ oz) water
- 5 g fresh yeast
- 13 g salt
- 50 g (1¾ oz) extra-virgin olive oil
- 180 g (6½ oz) finocchiona
- 120 g (4 oz) Pecorino Toscano
- 50 g (1¾ oz) arugula
Method
- Dissolve the yeast in 320 g of the water. Add the flour and mix until no dry flour remains; rest for 20 minutes. Work in 11 g of salt and 15 g of olive oil.
- Work the dough with a set of folds every 20 minutes, three times. Cover and refrigerate for 4 hours, or leave it at room temperature for 2–3 hours if you need a shorter process.
The full method (8 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
