Torta al testo
This simple torta al testo recipe may not require many ingredients to pull off, but its uses are numerous. Cut in half and stuff with Umbrian cured meats and cheese for a simple sandwich, or serve alongside soups and stews to mop up any delicious juices.
Ingredients
Torta al testo
- 500g of plain flour
- 1 pinch of sea salt
- 1/2 tsp bicarbonate of soda
- 20ml of extra virgin olive oil
- 250ml of water, lukewarm
Method
1
In a large bowl or in a stand mixer, stir together the flour, salt and baking soda. Add the oil and water and knead until you have a smooth and elastic ball of dough. Cover it with a tea towel and leave to rest for 10 minutes
2
Preheat the oven to 180°C/gas mark 4. Place a pizza stone inside to heat up, too
3
Divide the dough into two equal parts. Dust your work surface with flour and, using a rolling pin, roll out the first piece into a thin disc. Pierce the entire surface with a fork to avoid it puffing up while cooking
4
Carefully lay the disc on the hot stone (use the rolling pin to help with this operation) and bake for 8–10 minutes. Remove the torta from the oven and allow it to cool slightly. Repeat with the second piece of dough
5
Serve warm or at room temperature, with cured meats and cheese
Go to Comments
Torta al testo
