Kosovan Schiacciata with a Twist

Ingredients

In this adaptation of the traditional Italian Schiacciata, we incorporate Kosovan flavors and ingredients to create a fusion dish. The original recipe is typically made with Italian herbs and spices, while the Kosovan version adds a variety of spices such as paprika, cumin, and coriander. Additionally, the toppings are modified to include traditional Kosovan vegetables like peppers, onions, and tomatoes. We alse have the original recipe for Schiacciata, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, thinly sliced 2 tomatoes, thinly sliced
• 1 tsp paprika 1 tsp paprika
• 1 tsp cumin 1 tsp cumin
• 1 tsp coriander 1 tsp coriander
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 47g, 3g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
2. 2.
   Gradually add warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and transfer it to a greased baking sheet. Press the dough with your fingers to create dimples.
7. 7.
   In a small bowl, mix together the paprika, cumin, coriander, salt, and pepper. Sprinkle this mixture evenly over the dough.
8. 8.
   Arrange the sliced bell peppers, onion, and tomatoes on top of the dough.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and the vegetables are tender.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Bell peppers — Make sure to thinly slice the bell peppers to ensure they cook evenly on the bread.
• Tomatoes — Use ripe tomatoes for the best flavor and juiciness.
• Paprika, cumin, and coriander — Adjust the amount of spices according to your taste preferences.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the spice mixture.
• Serve the Kosovan Schiacciata warm with a side of yogurt or tzatziki for dipping.
• Experiment with different vegetable toppings such as zucchini or eggplant for added variety.
• If you prefer a softer crust, brush the dough with olive oil before adding the toppings.
• Leftovers can be stored in an airtight container and reheated in the oven for a few minutes.

Serving advice

Serve the Kosovan Schiacciata as a main dish accompanied by a fresh salad or as an appetizer for sharing with friends and family.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs like parsley or cilantro on top of the baked bread before serving.