Pizza Di Scarole – Focaccia Like Dough Filled With Bitter Greens

Name: Pizza Di Scarole – Focaccia Like Dough Filled With Bitter Greens
Ingredients: 7 g dry yeast (1 tablespoon); 125 ml lukewarm water; 600 g Italian type 00 organic flour or strong bread organic flour – more if/as needed; plus, several handfuls for kneading; 1 teaspoon salt; 250 ml room temperature water, more if and as needed; 1-2 large escarole or broccoli rabe, coarsely chopped or cut into 1/2-2/3-inch lengths – leaves, stems and tops; 2 tablespoons extra virgin olive oil; 3 cloves garlic, chopped; 1-2 tsp capers, desalted; 25 fat black oil cured olives, pitted and cut into halves or left in large pieces; 1-3 salt-cured anchovies (optional); pinch of salt (if not using anchovies); 1 tbsp pine-nuts (optional); 1 tbsp sultanas, soaked (optional); dough (above); escarole or broccoli rabe filling (above); coarse salt, to taste

pureflourfromeurope.us

Pizza di scarole, to be served in squares as an aperitif or in quarters with salad or to accompany a soup. Discover our recipe!

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Ingredients

7 g dry yeast (1 tablespoon)
125 ml lukewarm water
600 g Italian type 00 organic flour or strong bread organic flour – more if/as needed; plus, several handfuls for kneading
1 teaspoon salt
250 ml room temperature water, more if and as needed
1-2 large escarole or broccoli rabe, coarsely chopped or cut into 1/2-2/3-inch lengths – leaves, stems and tops
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
1-2 tsp capers, desalted
25 fat black oil cured olives, pitted and cut into halves or left in large pieces
1-3 salt-cured anchovies (optional)
pinch of salt (if not using anchovies)
1 tbsp pine-nuts (optional)
1 tbsp sultanas, soaked (optional)
dough (above)
escarole or broccoli rabe filling (above)
coarse salt, to taste