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Piadina with Extra-Virgin Olive Oil Recipe

Piadina with Extra-Virgin Olive Oil Recipe

Photographs : Alberto Rossi

Piadina with Extra-Virgin Olive Oil Recipe

Ingredients :

  • 4 cups (500 g) all-purpose flour or cake flour
  • 1/2 cup (125 ml) lukewarm water
  • 3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
  • 1 tbsp. (15 g) baking powder
  • 11/2 tsp. (10 g) salt

Method :

  1. Put the flour on a clean work surface and make a well in the center. Add the water, baking powder, oil, and salt, and gradually start incorporating them into the flour a little at a time. Knead the dough until smooth and elastic.
  2. Cover the dough with a kitchen towel and let rise for at least 1 hour.
  3. Divide the dough into pieces about 5 ounces(150 grams) each. Shape them into balls, then roll them out into disks of about 1/8 inch (3 mm) thick and 10 to 12 inches (25 to 30 cm) in diameter.
  4. Cook the disks on both sides on a greased griddle or in a nonstick pan over high heat until golden brown. As the piadina cooks, a few bubbles will form on the surface; prick them with a fork.

Preparation time : 10 minutes
Rising time : 1 hour
Cooking time : 5 minutes
Difficulty : easy
4 Servings

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Source :

ACADEMIA BARILLA

Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Chickpea Focaccia Recipe”