Ricotta and Rosemary Schiacciata | ITALY Magazine
Our food writer Amy Gulick shares a bit of local history in her area of Tuscany along with this tasty recipe for ricotta and rosemary schiacciata
Ingredients
- all purpose flour
- 350 grams
- warm water
- 210 ml
- dry yeast
- 10 grams
- olive oil
- ricotta cheese
- 250 grams
- egg yolks
- salt
- nutmeg
- ground
- course salt
- for topping
- fresh rosemary
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