Source:The Splendid Table By Lynne Rossetto Kasper
Makes 10 servings.
Preparation time: 18 hours
Tips: Mix and match spices and fillings to your taste.
Romagna Mountain Bread
Spianata
Ingredients
Preparation
SPONGE:
1 teaspoon granulated yeast
1 cup all-purpose unbleached flour
1 cup warm water (110 degrees)
DOUGH:
2 cups all-purpose unbleached flour + 2 Tbs., as needed
1 1/2 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons high quality lard or unsalted butter, room temperature
TOPPING:
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon coarse salt, approximately
1 1/2 teaspoons fresh rosemary leaves, chopped
Sun tomatoes, cheeses, olives.. , see note 1
1. Making the SPONGE.
Start about 18 hours before baking the bread., the night before works well.
Blend the yeast, 2 tablespoons of the flour, and 1/4 cup of the warm water in a mixing bowl or a food processor bowl. Let stand for 5 minutes, or until the yeast makes small bubbles. Beat in the rest of the flour and water, using an electric mixer, food processor or wooden spoon. The batter should be very elastic. Scrape down the sides of the bowl, and seal it with plastic wrap. Let it stand at room temperature 7 to 8 hours. It could go as long as 12 hours without changing the character of the bread.
2. Making the DOUGH:
Blend the 2 cups flour and the salt. Add half the mixture to the sponge, along with the olive oil and the lard or butter. Beat with the paddle attachment 5 minutes at lowest speed to develop the gluten. Then add the remainder of the flour and beat 1 minute. The dough should be soft but not sticky. If necessary, beat in the additional flour, keeping the dough soft. Switch to the dough hook and knead for 10 minutes, or until very satiny and elastic. The dough will clean the sides and bottom of the bowl.
3. FIRST RISE:
Place the dough in an oiled bowl, and seal the top with plastic wrap. Let it rise at room temperature 3 hours, or until 2 1/2 times its original size.
4. SHAPING the dough:
Lightly grease a 14- to 16-inch pizza pan. Punch the dough down. At this point add fillings if desired such as dried tomatoes , spices etc. work them into the dough as you shape it, leaving some items for toppings. Thin and stretch the dough to fit the pan (a rolling pin helps). It should be between 1/4 and 1/2 inch thick, and stretched all the way to the pan's edge.
5. SECOND RISE:
Cover the pan with a kitchen towel, and let the dough rise 2 1/2 to 3 hours. The dough should double in volume, and should not spring back when poked with a finger.
6. BAKING AND SERVING:
Preheat oven to 400 degrees. Dimple the top of the loaf by poking it with your fingers. Spread the 1 1/2 Tbs. olive oil over the top, and sprinkle with the salt and rosemary. Bake 10 minutes, then lower the heat to 350F and bake another 25 minutes. The bread is done when the bottom of the loaf sounds hollow when tapped. Serve hot, warm, or at room temperature, sliced into wedges.
NOTES : 1) Spianata can be made with filling and toppings such as sun dried tomatoes, cheese such as Assiago, black olive, anchovies, fresh basil leaves, etc. Do NOT mix many flavors in one bread, (i.e. if using fresh basil, omit rosemary)
2) Bread remains moist to be reheated the next day, but is best eaten the same day.
Makes 1 large round loaf, serving 8 to 12.
