Schiacciata Toscana with Sausage and Stracchino by @federicofusca
24h25
Medium
3 servings
🌾
1 kg
Type 3 Flour
💧
680 g
Cold Water
🍞
6 g
Brewer's Yeast
🧂
24 g
Salt
🍯
10 g
Honey
🫒
40 g
Olive Oil
🍖
500 g
Sausage
🧀
500 g
Stracchino Cheese
Preparation Steps
Step 1/4
Let dough rise for 24h.
Step 2/4
Fold dough, let rise until doubled.
Step 3/4
Divide, spread in tray, bake 20min at 230°C.
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
Vegetarian
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
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)