Torta al Testo with Herb-infused Filling

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 1 sprig of rosemary, finely chopped 1 sprig of rosemary, finely chopped
• 1 sprig of thyme, finely chopped 1 sprig of thyme, finely chopped
• 1 sprig of oregano, finely chopped 1 sprig of oregano, finely chopped
• 200g (7 oz) prosciutto, thinly sliced 200g (7 oz) prosciutto, thinly sliced
• 200g (7 oz) fresh mozzarella, sliced 200g (7 oz) fresh mozzarella, sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 12g (Saturated Fat: 5g)
• Carbohydrates: 65g (Sugars: 2g)
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Gradually add warm water and olive oil, mixing until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. 4.
   Meanwhile, prepare the herb-infused filling by mixing the chopped rosemary, thyme, and oregano in a bowl.
5. 5.
   Once the dough has risen, divide it into small portions and roll each portion into a thin round shape.
6. 6.
   Spread a generous amount of the herb mixture onto one half of each round of dough.
7. 7.
   Layer the prosciutto, mozzarella, and red onion slices on top of the herb mixture. Season with salt and pepper.
8. 8.
   Fold the other half of the dough over the filling and press the edges firmly to seal.
9. 9.
   Heat a cast-iron griddle or a stovetop pan over medium heat. Cook each torta al testo for about 5 minutes on each side until golden brown and cooked through.
10. 10.
    Remove from heat and let them cool slightly before serving.

Treat your ingredients with care...

• Prosciutto — Choose a high-quality prosciutto for the best flavor and texture. Make sure to slice it thinly for easy layering.
• Fresh mozzarella — Opt for fresh mozzarella, as it melts beautifully and adds a creamy texture to the filling.
• Red onion — Slice the red onion thinly to ensure even distribution and a milder flavor.

Tips & Tricks

• For a vegetarian version, omit the prosciutto and add grilled vegetables like zucchini or bell peppers.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Serve the Torta al Testo warm for the best taste and texture.
• If you don't have a cast-iron griddle, a regular stovetop pan works well too.
• Leftover Torta al Testo can be reheated in a toaster oven or oven to regain its crispiness.

Serving advice

Serve the Torta al Testo as a main course accompanied by a fresh green salad. Cut it into wedges and enjoy it while still warm.

Presentation advice

Present the Torta al Testo on a wooden cutting board or a rustic serving platter. Garnish with fresh herbs like rosemary sprigs for an appealing presentation.