Beer and Extra-Virgin Olive Oil Flat Bread (Pizza Scima alla Birra)

Beer and Extra-Virgin Olive Oil Flat Bread (Pizza Scima alla Birra)

DSCN9452

I have adapted Antonina’s recipes, using beer instead of water, for a slightly more robust flavor and to allow the natural yeast in beer to rise the bread slightly in the oven. Also, I have used a locally produced EVOO, so rich and intense its color is a vibrant hue of emerald green.

Ingredients

(serves 4)

  • 2-1/2 cups of OO flour (or plain flour)+ some for heading the dough

  • 3/4 cup of Extra-Virgin Olive Oil (I know, it’s a little extravagant, but it will impart the bread the most beautiful flavor. I wouldn’t advise replacing it for vegetable oil)

  • a little less than 3/4 cup of beer

  • 1-1/2 teaspoons of salt

How To

Combine flour, oil, beer and salt in a bowl, and mix with a spoon until a dough forms. Knead the dough onto  floured surface for 3-4 minutes until soft and smooth.

DSCN9411

DSCN9412

It should be pliable and a little softer than egg-pasta dough. If it feels too sticky add a little extra flour. If too dry, add a little extra beer.

DSCN9414

Oil a baking dish and flatten the dough onto it. Score the dough with a pastry cutter to create a criss-cross pattern.

DSCN9417

Once the bread is baked and slightly cooled, the scoring will make it easier to cut in chunks. Bake at 200 C (395 F), conventional oven, for 30-35 minutes or until the top is bronzed and crunchy.

DSCN9421

Cool at room temperature for 10-15 minutes, then carefully lift out of the baking dish, break up into chunks and serve with cold cuts of meat and cheese for the ultimate antipasto.

DSCN9432

DSCN9454

Silvia’s Cucina is on Facebook Twitter, Instagram and Pinterest

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.