Recipes

Spianata Recipe

26th February 2021 Marc Coffey

Spianata Recipe

Ingredients

For the spong

1 cup flour
1 cup warm water
1 tsp active yeast

For the spianata

1/2 cup olive oil, divided
1 tsp salt
2 cups flour

For the topping

1/2 of a small onion, sliced thin
1 clove garlic, sliced thin or grated
3 tbsp fresh rosemary, coarsely chopped
olive oil
coarse salt & pepper

Directions

Proof the yeast in warm water, add to the flour to make the sponge, mix well, cover, and set aside. The sponge should be allowed to rise for at least 8 hours but no more than 20. 12 to 16 hours is usually best, in my experience. When you are ready to proceed, the sponge’s surface should be mottled with bubbles and it should have a strong yeast scent.
To the sponge, add the flour, 1/4 cup olive oil, and salt. Knead dough for 5 minutes. Dough should not be sticky. If it is, sprinkle with flour and continue kneading until absorbed.
Place dough in an oiled bowl, cover, and let rise until doubled — from 1 to 2 hours. (If using only sourdough starter, it could take longer.)
Punch the dough down, turn it onto a floured work surface, cover with a towel, and let rest for 15 minutes. Meanwhile, coat a 9″ x 12″ sheet pan with the remaining 1/4 cup of olive oil.
After resting 15 minutes, place dough onto the pan and use your fingers to begin stretching it to fit the pan. When it covers about 2/3 of the pan, flip the dough over and continue stretching the dough until the entire pan is covered and there’s enough dough to create a ridge around the pan’s edge. Cover with a towel and let rise until doubled again, about 1 hour.
Pre-heat oven to 425*. Place garlic and onion into a small bowl and moisten lightly with olive oil.
Once doubled, remove towel and, with your fingers, poke the surface of the dough repeatedly. Sprinkle surface with garlic, onion, rosemary, coarse salt & pepper.
Bake on oven’s center rack for about 25 minutes. The spianata should be lightly browned.
Allow to cool slightly before cutting and serving.

Notes

Like most breads, spianata can be frozen easily. Once it is fully cooled, wrap it tightly in aluminum foil and place in your freezer. When you are ready to serve it, place it, still wrapped in foil, in a pre-heated 350* oven for about 25 minutes. Enjoy!

Spianata Recipe

For the spong

1 cup flour

1 cup warm water

1 tsp active yeast

For the spianata

1/2 cup olive oil, divided

1 tsp salt

2 cups flour

For the topping

1/2 of a small onion, sliced thin

1 clove garlic, sliced thin or grated

3 tbsp fresh rosemary, coarsely chopped

olive oil

coarse salt & pepper

To the sponge, add the flour, 1/4 cup olive oil, and salt. Knead dough for 5 minutes. Dough should not be sticky. If it is, sprinkle with flour and continue kneading until absorbed.

Place dough in an oiled bowl, cover, and let rise until doubled — from 1 to 2 hours. (If using only sourdough starter, it could take longer.)

Punch the dough down, turn it onto a floured work surface, cover with a towel, and let rest for 15 minutes. Meanwhile, coat a 9″ x 12″ sheet pan with the remaining 1/4 cup of olive oil.

Pre-heat oven to 425*. Place garlic and onion into a small bowl and moisten lightly with olive oil.

Once doubled, remove towel and, with your fingers, poke the surface of the dough repeatedly. Sprinkle surface with garlic, onion, rosemary, coarse salt & pepper.

Bake on oven’s center rack for about 25 minutes. The spianata should be lightly browned.

Allow to cool slightly before cutting and serving.

Like most breads, spianata can be frozen easily. Once it is fully cooled, wrap it tightly in aluminum foil and place in your freezer. When you are ready to serve it, place it, still wrapped in foil, in a pre-heated 350* oven for about 25 minutes. Enjoy!