Ingredients
F
For the Schiacciata
b
365 g bread flour
w
311 g warm water (90–95°F)
i
1.5 g instant dry yeast (about 1/2 tsp)
s
8 g salt
o
10 g olive oil
F
For the Pistachio Cream
r
1 cup roasted salted pistachios
t
2 –4 tbsp olive oil (as needed)
c
4 oz cold mascarpone
F
For the Sandwich Assembly
S
Schiacciata bread (baked and cooled)
P
Pistachio cream (from above)
s
8 –10 slices mortadella (thinly sliced)
s
1 cup stracciatella cheese (or torn fresh burrata)
c
2 tbsp crushed roasted pistachios
E
Extra olive oil for brushing
Directions
1
Activate the Yeast:
1
-In a small bowl, stir the yeast into the warm water until dissolved. Whisk in the olive oil.
i
1.5 g instant dry yeast (about 1/2 tsp)
w
311 g warm water (90–95°F)
o
10 g olive oil
2
Mix the Dough:
1
-In a large mixing bowl, whisk together the flour and salt.
b
365 g bread flour
s
8 g salt
2
-Pour in the liquid mixture and stir with a wooden spoon until all flour is absorbed and a shaggy dough forms.
3
-Cover with plastic wrap or a damp towel and rest for 30 minutes at room temperature.
4
Stretch & Folds:
1
-After resting, wet your hand to prevent sticking. Grab one side of the dough, stretch it upward until it resists, then fold it back over.
2
-Rotate the bowl 90° and repeat. Continue 4–6 times until the dough feels tighter.
3
-Cover and rest for 30 minutes.
4
-Repeat this process three times total (with 30-minute rests in between).
5
Slap & Fold:
1
-Turn the dough out onto a clean counter. With wet hands, lift the dough, slap the bottom half onto the counter, then fold the top half over.
2
-Rotate and repeat 3–4 times until the dough tightens into a smooth ball.
3
-Place the dough back in the bowl, smooth side up. Cover and refrigerate overnight.
4
Shape & Proof:
1
-Line a baking sheet with parchment. Oil both the tray and the parchment generously.
E
Extra olive oil for brushing
2
-With oiled hands, gently release the dough from the bowl and flip it smooth-side down onto the tray.
3
-Fold the top third into the center, then the bottom third, forming a rectangle. Flip seam-side down and gently stretch wider.
4
-Cover with another baking sheet or plastic wrap and let rise for 2 hours at room temperature. (After 1 hour, begin preheating the oven to 450°F with a baking steel or stone on the middle rack.)
5
Dimple & Bake:
1
-Drizzle olive oil over the dough. Dimple all over with oiled fingertips. Gently tug the edges outward to thin slightly.
t
2 –4 tbsp olive oil (as needed)
2
-Bake on the hot steel or stone for 20–25 minutes, rotating halfway through, until deeply golden and crisp.
3
-Cool completely on a wire rack before slicing.
4
-Optional: increase oven to 500°F for an extra 3–4 minutes to crisp further, or toast individual slices when assembling sandwiches.
5
Pistachio Cream:
1
Blend the Pistachios:
1
-In a food processor, pulse pistachios until finely ground. Continue blending until the oils release and the mixture clumps together.
r
1 cup roasted salted pistachios
2
Stream in Olive Oil:
1
-With the processor running, drizzle in olive oil until the texture flows like lava.
o
10 g olive oil
2
Finish with Mascarpone:
1
-Add mascarpone and blend until smooth and creamy.
c
4 oz cold mascarpone
2
-Transfer to a container and store chilled. Let come to room temperature before using.
3
Sandwich Assembly:
1
Prepare the Bread:
1
-Slice the cooled schiacciata in half horizontally. Brush the cut sides lightly with olive oil. Toast briefly if desired.
S
Schiacciata bread (baked and cooled)
E
Extra olive oil for brushing
2
Layer the Fillings:
1
-Spread a thick layer of pistachio cream on the bottom half.
P
Pistachio cream (from above)
2
-Arrange mortadella slices generously on top.
s
8 –10 slices mortadella (thinly sliced)
3
-Spoon stracciatella over the mortadella.
s
1 cup stracciatella cheese (or torn fresh burrata)
4
-Sprinkle with crushed pistachios for crunch.
c
2 tbsp crushed roasted pistachios
5
Finish & Serve:
1
-Top with the other half of bread. Press gently, slice into squares or rectangles, and serve immediately.
