RUSTIC FLATBREAD WITH SPECK AND PROVOLA, without puff pastry, quick and easy recipe as an appetizer or main dish to make in a few minutes.
Delicious rustic flatbread with speck and provola, prepared in a short time with a simple dough of flour, water, and oil, then filled with speck and provola, truly delicious.
The recipe for rustic flatbread with speck and provola is yeast-free and therefore requires no rising or resting time, the dough is prepared, rolled out, filled, and cooked in the oven or in a skillet.
Perfect with ham, with salami and zucchini, or with zucchini puff pastry.
Join me in the kitchen today for rustic flatbread with speck and provola!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 5/8 cups all-purpose flour
- 1 1/3 tbsp extra virgin olive oil
- 6 3/4 tbsp water
- 5.3 oz speck
- 3.5 oz provola cheese
Steps
Pour the flour into the food processor or a bowl, add the oil and water, knead well then divide the dough into two parts.
Roll out thinly, the thinner the dough, the shorter the cooking time, and of course, the flatter the bread, the crispier it is.
Fill half the dough with slices of speck and provola cheese, cover with the other half of the dough, seal the edges, and score a grid with a knife without separating the pieces.
Bake at 392°F for about 15 minutes, convection oven.
Bon appétit
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An excellent kind of savory pie that can be filled as you like or with whatever you have available in the fridge, good with cooked or raw ham, zucchini, eggplant, peppers, or pumpkin, salami, cream cheese, mozzarella, ricotta, or burrata.
