Ingredients
- 3 1/2 cups all purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus extra, to taste
- 1 stick butter, (1/2 cup) cut into 1/2-inch pieces, at room temperature
- 10 to 12 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 pound whole milk ricotta cheese
- 2 teaspoons lemon zest (from about 2 lemons)
- Freshly ground black pepper
- 6 ounces fontina cheese, shredded
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves
Directions
Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper, to taste. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange the prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.
Photo: Italian Flat Bread (Piadina) with Fontina and Prosciutto Recipe



















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By jenibooflay
on August 01, 2011
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mine came out great but def was more than 10 to 12 tablespoons of water so i added more..
By 11229530
Rangeley Planta...
on July 14, 2011
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It sounded so good and maybe it will be when it is grilled, but the 12 TBS of water was not nearly enougn to make the dough climb the mixers hook. I am an experienced bread baker but had never tried Flat Bread and was anxious to try it. No one else commented about the water so I am so what at a loss to understand why I had to use 6TBS more. Any answers?
By GoodVanilla
Chadds Ford, PA
on July 07, 2011
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Giada had me salivating when she bit into this and said it was "extraordinary", and indeed it was! The dough came out perfect! I'm just not crazy over the proscuitto though. It would either pull out from the sandwich altogether or I'd bite into a fatty string of it, ugh. Next time around, I'm going to crisp it up first or crisp up pancetta slices in lieu of the prosciutto. Also, my bread didn't stay very crisp for long once it was grilled, so it's great to eat as soon as it comes off the grill to get that warm, crisp bite. YUM!
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