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Flatbreads with Basil Cream

17/11/2023

Here is the recipe for flatbreads with basil cream. A dish that combines the Italian tradition of flattened bread, similar to focaccia, with a fresh and aromatic touch provided by the basil cream.

Ingredients

  • 500 g of “00” type flour
  • 300 ml of lukewarm water
  • 10 g of fresh yeast
  • 10 g of salt
  • 30 ml of extra virgin olive oil
  • 200 g of fresh basil
  • 2 cloves of garlic
  • 50 g of pine nuts
  • 100 g of grated Parmesan cheese
  • 150 ml of extra virgin olive oil (for the cream)
  • Salt and black pepper to taste

Preparation

  1. Start by dissolving the fresh yeast in the lukewarm water.
  2. In a wide bowl, pour in the flour and make a well in the center, then add the water with the yeast, salt, and 30 ml of extra virgin olive oil.
  3. Knead until you have a smooth and homogenous dough, then let it rise in a warm place covered with a damp cloth for about 2 hours, or until it has doubled in size.
  4. Meanwhile, prepare the basil cream. In a blender, combine the fresh basil, pine nuts, peeled garlic, Parmesan, salt, pepper, and blend everything while gradually adding the 150 ml of extra virgin olive oil until you obtain a smooth cream. Taste and adjust for salt and pepper if necessary.
  5. Preheat the oven to 200 °C.
  6. After the dough has risen, roll it out on a lightly floured surface into a rectangle or circle, as you prefer, to a thickness of about 0.5 cm.
  7. Place the dough on a baking tray lined with parchment paper, then use your fingers to create dimples on the surface.
  8. Bake for 20-25 minutes until the flatbreads become golden and crispy.
  9. Remove from the oven and let it cool slightly, then spread the basil cream over the top before serving.

Curiosity

The ‘schiacciata’ is a typical bread from various Italian regions, each with its own variations. In Tuscany, for example, it’s common to find it thicker and oilier, often with the addition of rosemary or grapes. The term “schiacciata” comes from the verb “to crush,” which describes the action of pressing the dough with your fingers before baking to create the typical dimples where the oil will collect.