A savory vegetable pie nestled into a yeast-risen crust and topped with a Sicilian-style cheese.
A savory vegetable pie nestled into a yeast-risen crust and topped with a Sicilian-style cheese. High quality whole meal flour, seasonal vegetables and excellent cheese are the keys to a simple but tasty dish.
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Schiacciata: Savory Italian Pie with Broccoli and Fontina
- Total Time: 4 hours 10 minutes
- Yield: 8-10 servings 1x
Description
A savory vegetable pie nestled into a yeast-risen crust and topped with a Sicilian-style cheese.
Ingredients
Units
Scale
- 1 large cauliflower (approx. 2.25 pounds)
- 4 cups wholewheat Farro flour
- 4 teaspoons organic yeast
- Warm water as needed
- Salt to taste
- 8 tablespoons extra virgin olive oil, divided
- White pepper to taste
- 12 oz “Tuma” Sicilian cheese (or Fontina cheese if unavailable)
Instructions
1. Prepare the Dough:
- In a large mixing bowl, combine the yeast and flour.
- Gradually add warm water while stirring until you have a firm yet soft dough consistency.
- Mix in a pinch of salt and 5 tablespoons of olive oil.
- Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise for 2-3 hours.
2. Prepare the Cauliflower:
- Clean the cauliflower and cut it into florets.
- Steam the cauliflower until tender.
3. Season the Cauliflower:
- In a large saucepan, heat 3 tablespoons of extra virgin olive oil over medium heat.
- Add the steamed cauliflower, a pinch of salt, and white pepper. Sauté until the cauliflower is nicely browned.
4. Assemble the Pie:
- Preheat your oven to 350°F (180°C).
- Roll out the risen dough in an oiled baking pan.
- Spread the seasoned cauliflower evenly over the dough.
- Sprinkle the “Tuma” Sicilian cheese (or Fontina) generously over the cauliflower.
5. Bake:
- Place the pan in the oven and bake for about 50 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Prep Time: 200 mins
- Cook Time: 50 mins
- Category: Baking, Main
- Method: Baking
- Cuisine: Italian
