Schiacciata Toscana with Sausage and Stracchino by @federicofusca

24h25

3 servings

🌾

1 kg

Type 3 flour

💧

680 ml

Cold water

🍞

6 g

Brewer's yeast

🧂

24 g

Salt

🍯

10 g

Honey

🫒

45 ml

Olive oil

🍖

500 g

Sausage

🧀

500 g

Stracchino cheese

  1. Rise

    Let dough rise for 24h.

  2. Fold

    Fold dough, let rise until doubled.

  3. Divide

    Divide, spread in tray, bake 20min at 230°C.

  4. Add
    • Sausage

    Add sausage, stracchino, bake 5min at 230°C.

Schiacciata Toscana with Sausage and Stracchino by @federicofusca

24h25

3 servings

🌾

1 kg

Type 3 flour

💧

680 ml

Cold water

🍞

6 g

Brewer's yeast

🧂

24 g

Salt

🍯

10 g

Honey

🫒

45 ml

Olive oil

🍖

500 g

Sausage

🧀

500 g

Stracchino cheese

Preparation Steps

  1. Step 1/4

    Let dough rise for 24h.

  2. Step 2/4

    Fold dough, let rise until doubled.

  3. Step 3/4

    Divide, spread in tray, bake 20min at 230°C.

  4. Step 4/4

    Add sausage, stracchino, bake 5min at 230°C.

Composition

Ingredients

Types

Grains, Liquids, Baking, Seasonings, Sweeteners, Oils, Meat, Dairy

Ingredients

Type 3 flour, Cold water, Brewer's yeast, Salt, Honey, Olive oil, Sausage, Stracchino cheese

Allergens

Gluten, Dairy

Dietetics

Dietary regimen

to inform

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

24 hours 0 minutes

Cooking

25 minutes

Overall

24 hours 25 minutes

Difficulty

Level

Medium (2/4)

Steps

4 steps

Equipments

Utensils

baking tray, mixing bowl

Appliances

oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Crunchy

Flavors

Bitter

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours, fridge : 3 days (covered), freezer : 1 month (well-wrapped)