Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )

Flatbread Stuffed with Cheese and Prosciutto (Torta al Testo )
Photo by John Kernick

Ingredients

  • 6 thin prosciutto slices
  • 2/3 cup water
  • 9 ounces unbleached bread flour
  • ¼ ounce fresh (cake) yeast or 13/4 teaspoons active dry yeast
  • ½ tablespoon olive oil
  • 1¾ teaspoons active dry yeast
  • 2 cups baby arugula
  • + 2 more ingredients
    • ¾ teaspoon salt
    • ¼ pound thinly sliced Italian Fontina, Gruyère, or Emmental cheese

Stir together yeast and 1/3 cup warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Stir together flour and salt with a fork in a large bowl. Make a well in center and add yeast mixture and oil. Stir in flour, then stir in a...

View full recipe at Epicurious

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