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Crescia Sammarinese
Crescia Sammarinese is a savory, rustic flatbread originating from the Marche region of Italy, but widely popular and considered a local specialty in San Marino. It's often made with flour, water, olive oil, and cheese, and can be leavened or unleavened. It's versatile and can be enjoyed on its own, filled with cured meats and cheeses, or served as a side to various dishes. This version incorporates Pecorino Romano and Parmesan for a cheesy, flavorful bread.
🧂 Ainekset
- 500 g All-purpose flour
- 300 ml Warm water
- 7 g Active dry yeast
- 30 ml Extra virgin olive oil
- 10 g Salt
- 50 g Pecorino Romano cheese(finely grated)
- 50 g Parmesan cheese(finely grated)
- 1 sprig Fresh rosemary(chopped (optional))
👨🍳 Ohjeet
- 1
In a small bowl, dissolve the yeast in the warm water with a pinch of sugar (optional, to help activate yeast). Let it sit for 5-10 minutes until frothy.
💡 Ammattilaisvinkit: Ensure water is warm, not hot, to avoid killing the yeast. - 2
In a large bowl, combine the flour and salt. Make a well in the center.
💡 Ammattilaisvinkit: Using a scale for flour and salt ensures accuracy. - 3
Pour the activated yeast mixture, olive oil, grated Pecorino Romano, and grated Parmesan cheese into the well. If using, add the chopped rosemary.
💡 Ammattilaisvinkit: The cheese adds a wonderful savory depth to the crescia. - 4
Gradually mix the ingredients from the center outwards until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
- 5
Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Add a little more flour if it's too sticky, or a tiny bit of water if it's too dry.
💡 Ammattilaisvinkit: Proper kneading develops gluten for a better texture. - 6
Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with a clean kitchen towel or plastic wrap.
💡 Ammattilaisvinkit: Allowing the dough to rise in a warm place will speed up the process. - 7
Let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- 8
Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a ball.
💡 Ammattilaisvinkit: Gently punch down the dough to release the air. - 9
On a lightly floured surface, roll out each ball into a thin, rustic flatbread, about 1/4 inch thick. Aim for an irregular, rustic shape.
💡 Ammattilaisvinkit: Don't aim for perfect circles; rustic shapes are part of its charm. - 10
Heat a lightly oiled griddle or heavy-bottomed skillet over medium-high heat. Cook each crescia for about 3-5 minutes per side, until golden brown and slightly puffed.
💡 Ammattilaisvinkit: Cook in batches if necessary to avoid overcrowding the pan. - 11
Serve warm, either on its own or with your favorite fillings like cured meats, cheeses, or vegetables.
💡 Ammattilaisvinkit: Crescia is best enjoyed fresh and warm.
💡 Ammattilaisvinkit
- ✓Crescia can be made without yeast for a quicker, unleavened version.
- ✓Experiment with different herbs like sage or thyme.
- ✓This bread is excellent for dipping into soups or stews.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of black pepper to the dough for a little spice.
- For a sweeter version, a touch of honey can be added to the dough.
- Incorporate other grated hard cheeses like Pecorino Sardo.