Schiaccia briaca
Instructions
Put a portion of the flour in the dough, add the sachet of yeast, dried fruit, chopped raisins soaked previously in lukewarm water, oil, the aleatico and a shot of alkermes.
Knead everything by joining the rest of the flour mixture will absorb to become smooth and soft; Add possibly aleatico.
The dough must be worked to harden a little.
Grease a round pan with oil, line the bottom with wax paper that rise from the edges of the pan.
Grease the paper with oil and pour in the mixture, and make holes with finger pressure.
Cover the dough with pine nuts, raisins, two small glasses of alkermes mixed two tablespoons of olive oil and spread well over the entire surface.
Sprinkle with granulated sugar.
Bake in hot oven and let bake for 40-50 minutes.
Remove from the oven, allow to cool and place on plate leaving crushing briaca paper where it is cooked.
You can divide the dough into three trays from cm.
22.
It is very good even after two or three days because more crumbly.
Do case crumbles, because it is its characteristic.
It sells all over the island of Elba.
Ingredients and dosing for 8 persons
- 1000 g of white flour
- 500 g of sugar
- 300 g of chopped nuts (walnuts, almonds)
- 2 cups of olive oil
- 1 glass of wine aleatico
- 3 cups of alkermes
- 1 sachet yeast of bertolini
- Pine nuts
- Raisins