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Honeyed chestnut schiacciata

Australian Gourmet Traveller Italian breakfast recipe for honeyed chestnut schiacciata.

By Emma Knowles
  • Serves 8
  • 15 mins preparation
  • 35 mins cooking plus proving
Honeyed chestnut schiacciata
Honeyed chestnut schiacciata

Ingredients

  • 7 gm dried yeast (about 1 sachet)
  • 100 gm honey
  • 350 gm (2 1/3 cups) plain flour
  • 2 tbsp olive oil, plus extra for brushing
  • 65 gm peeled chestnuts (see note), coarsely crumbled
  • To serve: Dutch-process cocoa (optional) and mascarpone
Honeyed chestnuts
  • 200 gm honey
  • 100 gm peeled chestnuts (see note)
  • 60 ml (¼ cup) orange juice
  • 20 ml dessert wine

Method

Main
  • 1
    Combine yeast and 60ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, stand in a warm place until foamy (8-10 minutes), add honey and 25gm flour, stir to combine. Cover and stand in a warm place until bubbly (25-30 minutes), then add remaining flour, olive oil, 1 tsp sea salt and 165ml water, mix until a soft dough forms, then knead on a lightly floured surface until soft and smooth (8-10 minutes). Form into a ball, place in an oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (45 minutes-1 hour).
  • 2
    Meanwhile, for honeyed chestnuts, combine honey and chestnuts in a small saucepan and stir occasionally over medium-high heat until caramelised (4-5 minutes). Remove from heat, add orange juice and dessert wine, return to heat and stir until smooth (1-2 minutes). Keep warm.
  • 3
    Preheat oven to 200C. Turn dough onto a lightly floured surface, roll into a 20cm x 25cm rectangle, transfer to a lightly oiled oven tray, cover and stand until doubled in size (15-20 minutes). Make shallow indentations at intervals in dough with your fingertips, scatter over crumbled chestnuts, drizzle with a little chestnut syrup and bake until golden (12-15 minutes). Cut into fingers, dust with cocoa, and serve warm with honeyed chestnuts, syrup and mascarpone.

Notes

Note Peeled chestnuts are available in vacuum packs from Simon Johnson, GJ Food and select delicatessens.

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  • Author: Emma Knowles