Schiacciata filled with prosciutto, figs and rocket

Ingredients

For 1 serving

• All-purpose flour80 g
• Active dry yeast2 g
• Prosciutto40 g
• Figs2
• Arugula30 g
• Primo sale cheese30 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, lactose,

In season: August – September

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and half the oil and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to 230 °C (conventional).
3. Lightly oil a small tin and press the dough out with your fingertips into a thin layer, about 7 mm. Brush it with the remaining oil and sprinkle a pinch of salt over the top.
4. Bake at 230 °C for 15 minutes, until golden and crisp; let it cool slightly on a rack so the base stays crisp.
5. Meanwhile wash the figs and cut them into wedges; wash and dry the rocket; slice the primo sale cheese.
6. Split the schiacciata in half horizontally and fill it with the cheese, prosciutto, figs and rocket.