The Recipe for Boscaiola Flatbread

Traditional preparation and Thermomix.

Great solution for family or friends’ nights, easy to make and adaptable to various fillings.

The soft dough allows for storage the next day.

You can make the Boscaiola flatbread as a single piece to cut into slices, or in individual portions giving it the shape you prefer, elongated or round.

Difficulty: Easy
Cost: Cheap
Rest time: 2 Hours 30 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

856.24 Kcal

calories per serving

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Energy 856.24 (Kcal)
Carbohydrates 80.74 (g) of which sugars 6.82 (g)
Proteins 41.43 (g)
Fat 44.25 (g) of which saturated 13.82 (g)of which unsaturated 14.91 (g)
Fibers 4.15 (g)
Sodium 2,039.48 (mg)

Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

The Recipe for Boscaiola Flatbread

2 cups remilled durum wheat semolina flour
1 cup all-purpose flour
2 tsp sugar
2 tsp salt
1 1/2 tbsp lard
1 1/2 tbsp fresh yeast
1 cup water
7 oz mushrooms
1 cup peas
5 oz cooked ham
5 oz salami (in cubes)
7 oz ricotta (well drained)
to taste salt
to taste pepper
2 tbsp extra virgin olive oil
1 egg
to taste extra virgin olive oil (for brushing)

The Recipe for Boscaiola Flatbread

Tools

What we need to make

1 Stand Mixer
1 Pastry Wheel
1 Small Bowl
1 Pan
1 Rolling Pin
1 Pastry Board
1 Brush in silicone

Steps

The Recipe for Boscaiola Flatbread

Mix the 2 flours and set them aside.
In a small bowl, dissolve the yeast with half of the lukewarm water you have available.
Add the sugar and 50g of the flour mixture.
Mix well and…
Cover with plastic wrap and wait for about 30 minutes. Meanwhile, prepare the filling.
Cut the provola and salami into cubes, while the ham into pieces.
Drain the ricotta.
Clean the mushrooms with a damp cloth, remove the part touching the ground, then cut them into pieces.
Set everything aside. Meanwhile, in a pan put the olive oil, chopped onion, and the ham in pieces. Sauté for a few minutes.
Once the sautéing is complete, add the peas and mushrooms
As you can see, I’m using very little oil, but I will use the ham which, with its fat, will make up for the missing oil.
Adjust with salt and pepper and cover. Cook for 5 minutes covered and another 5 uncovered, so the liquids are absorbed.
Let it cool
Now the starter dough is ready and we just have to knead.
Whether you are kneading by hand or using a stand mixer, combine all the ingredients in the bowl,
You will know the dough is ready when it is completely detached from the stand mixer bowl, your mixing bowl, or your hands if you knead by hand.
At this point, with oiled hands, form a regular ball, place it inside a rather large bowl, make cross cuts, and cover
It should rise for about 2 hours, or at least until it doubles, this will depend on the season
After the rising time, the dough will look like this.
Transfer it to the floured pastry board, and divide it into 2 parts.
Stretch the dough giving it a round or oval shape, the important thing is that both are as similar as possible, and the thickness should be very thin
in the first one put the filling, well distributed in the center, avoiding overflowing.
Then add the provola pieces, the salami, and finally a layer of ricotta. Then, overlap the other dough disc, push out all the air, and with a pizza cutter finish the shape you want, round or oval. With the leftovers, you can make bread.
Poke holes here and there, and with your fingers make pleats around the circumference to close it.
Brush the surface with beaten egg.
Bake in the oven at 392°F for about 20/30 minutes.
Take it out of the oven, and while it’s still hot, brush with extra virgin olive oil.
Here it is just baked
let it cool slightly and then cut it into slices, the Boscaiola flatbread is ready, enjoy your meal
Let’s start preparing the dough:
Mix the 2 flours in a bowl, and set them aside.
In the bowl, dissolve the yeast with half of the water 3 min. at 99°F speed 1
After the time add the sugar and 50g of the flour mixture.
Mix 3 min. at speed 1.
You will know the dough is ready when it is completely detached from the stand mixer bowl, your mixing bowl, or your hands if you knead by hand.
At this point, with oiled hands, form a regular ball, place it inside a rather large bowl, make cross cuts, and..
Cover. It should rise for about 2 hours, or at least until it doubles, this will depend on the season. Meanwhile, you can take care of the filling
The first preparation should be done by hand
Cut the provola and salami into cubes, while the ham into pieces.
Drain the ricotta.
Clean the mushrooms with a damp cloth, remove the part touching the ground, then cut them into pieces. Set everything aside.
Meanwhile, put the onion pieces in the bowl and chop 10 sec speed 5. Collect with the spatula and pour in the olive oil, and the ham pieces. Sauté everything for 3 min. at 230°F reverse speed 1, then add the peas and mushrooms.
Adjust with salt and pepper and cover with the measuring cup.
Cook for 5 minutes at 212°F reverse speed 1, then another 5 minutes with the basket in place of the measuring cup at 212°F reverse speed 1 so the liquids are absorbed.
Let it cool in a baking dish, and proceed with the dough.
After the time, transfer the dough to the floured pastry board, and divide it into 2 parts.
With the rolling pin, stretch both giving the shape you prefer, round or oval, the important thing is that both are as similar as possible, and the thickness should be very thin
In the first, place the filling, well distributed in the center, avoiding overflowing, then the provola pieces, the salami, and finally a layer of ricotta. Overlap the other dough disc, push out all the air, finish the shape you want, round or oval. Brush with beaten egg.
and bake in the oven at 392°F for about 20/30 minutes. While still hot, brush with extra virgin olive oil.
Here it is fresh from the oven let it cool slightly and then cut into slices.