UMBRIA - Torta al testo
SKU:
Crispy Torta with Viaggio Flour
Total Time: 20 minutes
Servings: 2
Ingredients
- 1.1 lb Molino Signetti flour
- 1 pinch sea salt
- ½ tsp baking soda
- 1 ½ tbsp Viaggio extra virgin olive oil
- 1 cup lukewarm water
Instructions
- In a large bowl or using a stand mixer, combine the flour, sea salt, and baking soda. Add the Viaggio extra virgin olive oil and lukewarm water, then knead the mixture until you have a smooth and elastic dough. Cover with a towel and let it rest for 10 minutes.
- Preheat the oven to 355°F (180°C).
- Divide the dough into two equal portions. On a floured surface, use a rolling pin to roll out the first portion into a thin disc. Pierce the entire surface of the dough with a fork to prevent it from puffing up during baking.
- Carefully transfer the disc onto a preheated baking stone (you can use the rolling pin to help with this). Bake for 8–10 minutes, or until the edges are golden and crispy.
- Remove from the oven and let the torta cool slightly. Repeat with the second portion of dough.
BUON APPETITO!
