Rustichella Flatbread Recipe
Make Rustichella Flatbread Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings
Method
Dough
Activate yeast and combine
In a medium bowl, whisk the warm water (about 105–110°F / 40–43°C) with honey or sugar and the instant dry yeast. Let sit 5 minutes until foamy. If not foaming, discard and use fresh yeast.
Make dough
In a large bowl combine the flour and fine sea salt. Make a well and pour in the yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead and first rise
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). Shape into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.
Divide and rest
Punch down the risen dough and divide into 2 equal portions for two flatbreads (or keep whole for one large). Shape each portion into a tight ball and let rest covered for 15 minutes to relax the gluten.
Assembly & Bake
Preheat oven
Position a rack in the upper third of the oven and preheat to 500°F (260°C). If you have a baking steel or pizza stone, place it in the oven while preheating. Alternatively, use an inverted rimless baking sheet.
Shape flatbreads
On a lightly floured surface, working with one dough ball at a time, press and stretch each into an oval or rectangle about 10–12 inches long and 1/8–1/4 inch thick. Transfer to a piece of parchment paper for easier handling.
Brush and top
Brush each surface lightly with olive oil (reserve a little for finishing). Evenly scatter the sliced red onion, sundried tomatoes, and roasted red peppers over the dough, leaving a small border. Sprinkle chopped rosemary and crumbled ricotta salata (or feta). Season with coarse sea salt and freshly ground black pepper.
Bake
Slide the parchment with the assembled flatbread onto the preheated stone or baking sheet. Bake for 6–9 minutes, rotating once halfway through, until the edges are blistered and golden brown and toppings are heated. If baking two at once, watch extra closely — they may take 1–2 minutes longer.