Schiacciata mortadella e pistacchio
A schiacciata that shines with the colors of Italy !
Preparation time : 4h30
Base temperature : 50°C
Ingredients for the schiacciata
1.8
kg of GEM 250
400
g of BPMF flour
200
g of Gruau flour
75
g of Durum Gel 160
25
g of Top Schiacciata (gluten, enzymes)
25
g of yeast
50
g of salt
50
g of olive oil
1.5
L of water and adjust
Pépite S
Ingredients for the filling (for 1 schiacciata)
5
g of shelled pistachios
45
g of thinly sliced pistachio mortadella
50
g of cream cheese
30
g of Extra Virgin Olive Oil (30 – 45g)
Salt
Preparation
1
Kneading
Autolyse : 2 hours (flour + water). Using a spiral mixer, knead all the ingredients for 10 minutes at low speed, then 2 minutes at medium speed.
2
Watering
1st watering : Between the 12th and 15th minute, add 200g of water – 2nd watering: 2 minutes with olive oil.
3
Mass Proofing
2 hours at 25°C (77°F) with one fold.
4
Dividing
Divide 1.5 kg of dough per baking sheet (60 x 40 cm / 24 x 16 in). Oil the parchment paper with olive oil and spread the dough evenly. Tip: Be as consistent as possible to obtain a product of uniform thickness after baking.
5
Proofing
40 minutes at 28°C (82°F). Oil the schiacciata with olive oil and make indentations with your fingers (if they don’t stay visible, do not bake yet, let it proof more). Dust with Pépite S flour for a crispy finish.
6
Baking (deck oven)
Bake for 13 minutes at 250°C (bottom heat) / 240°C (top heat).
You should obtain a crispy, golden crust.
7
Pistachio cream preparation
Blend the pistachios with 2 to 3 tablespoons of olive oil in a food processor until creamy. Season with salt. Set this pistachio cream aside.
8
Assembly
Cut the schiacciata in half, spread the cream cheese, then the pistachio cream.
Arrange the mortadella slices on top. Close the sandwich. Cut into individual portions.