Schiacciata with Loquats and Rosemary

The schiacciata with loquats and rosemary is a sweet and aromatic dish that combines the fruity taste of loquats with the pungent aroma of rosemary. Here’s how to make it.

Ingredients

• 500 g of type 00 flour
• 25 g of fresh baker’s yeast
• 1 teaspoon of sugar
• About 300 ml of lukewarm water
• A pinch of salt
• 60 ml of extra virgin olive oil
• 400 g of ripe loquats
• Fresh rosemary needles as needed
• 2 tablespoons of brown sugar

Preparation

1. In a bowl, crumble the yeast and mix it with a teaspoon of sugar and a little lukewarm water. Let it rest for a few minutes until it starts to form bubbles.
2. In another large bowl, place the flour and make a well in the center, pour in the activated yeast and start kneading, gradually adding lukewarm water. Incorporate the pinch of salt and half of the extra virgin olive oil.
3. Knead until the dough is smooth and elastic. If necessary, add a little more flour or water to reach the desired consistency.
4. Cover the dough with a damp cloth and let it rise in a warm place, away from drafts, for about 1-2 hours or until it doubles in volume.
5. In the meantime, clean the loquats by removing the stone and cut them into wedges.
6. Once the dough has risen, stretch it with your hands on an oiled baking tray, creating a slightly higher edge.
7. Distribute the loquat wedges over the dough and sprinkle the rosemary needles and brown sugar.
8. Drizzle with the remaining extra virgin olive oil and let the schiacciata rise for another 20 minutes.
9. Bake in a preheated oven at 180 °C for about 20-25 minutes or until the surface is golden and crispy.
10. Remove from the oven and let it cool down before serving.

Did you know?

The medlar is a fruit often underestimated in desserts, but its natural sweetness and soft texture make it ideal for pastry. The addition of rosemary, unusual in sweets, creates an aromatic contrast that enhances the flavor of the fruit. In this recipe, we have a perfect example of how Italian cuisine loves to play with combinations of sweet and savory, aromatic and fruity.