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Category: Bread

Title: Torta al Testo


500g flour (about 2 1/2 cups)
1 packet (15g) Lievito Piazzaiolo/instant yeast/very strong baking powder
1 glass warm water
3 T olive oil
3 T parmigiano
pinch of salt


1. Add flour to a bowl. Make a well in the flour and add the lievito and water. Mix well.
2. Add the rest of the ingredients leaving the salt for the end. Mix well.
3. Knead the dough for 10 minutes. Let the dough rest for 30 - 60 minutes.
4. Divide the dough into two balls and roll out into a round pizza shape.
5. Place onto hot ungreased griddle and stab with a fork.
6. When it begins to turn dark brown, flip it and continue cooking until the other side turns dark brown.
7. Let cool for a few minutes.
8. Slice and serve with sliced salumi and cheese.


Recipe provided by Life. . .Italian Style Umbria, Italy.

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