the Ingredients
Special Equipment
Instructions
BBQ-baked schiacciata filled with thinly sliced pork, mozzarella, rocket and sun-dried tomatoes.
- Remove dough from fridge 1 hr before baking
- Generously oil a baking tray
- Stretch dough gently into tray
- Dimple dough with fingertips
- Drizzle with olive oil and season lightly
- Slice mozzarella, pork and sun-dried tomatoes
- Prepare the grill for indirect heat 200–220°C. If using a charcoal grill, use ½ chimney starter of lit Weber briquettes.
- Preheat the grill for 15 min with lid closed.
- Place baking tray on indirect side and close lid.
- Bake schiacciata for 18–22 min until golden.
- Remove bread and rest 10 min before slicing.
- Gently warm sliced pork over indirect heat.
- Slice bread and fill with pork, mozzarella, rocket and sun-dried tomatoes.
- Dissolve yeast in water. Add flour and mix until combined. Add salt and olive oil, knead until smooth (8–10 min).
- Cover and bulk ferment 2–3 hrs at room temp.
- Transfer to well-oiled tray, gently stretch. Rest 45–60 min.
- Dimple deeply with fingers. Finish with olive oil and coarse salt.
- Bake or BBQ bake at 220–240°C until golden.
IN THE KITCHEN:
AT THE GRILL / BARBECUE:
Traditional Tuscan Schiacciata Dough
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