Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Fire-roast the 3 large green plantains directly over an open flame or grill until their skins are completely blackened and the plantains are softened, approximately 15-20 minutes, turning occasionally.

2. 2

   Once cooled, carefully peel the fire-roasted plantains and mash them thoroughly in a large bowl until a smooth consistency is achieved.

3. 3

   In a separate bowl, dissolve 7 grams of active dry yeast in 180 milliliters of warm water, gently stirring and allowing it to bloom for 5 minutes.

4. 4

   Combine the mashed plantains with 300 grams of all-purpose flour, the bloomed yeast mixture, and 30 milliliters of olive oil, kneading for 8-10 minutes until a smooth, elastic dough forms.

5. 5

   Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until its volume has doubled.

6. 6

   Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).

7. 7

   On a lightly floured surface, gently press the risen dough into a rectangular or round shape approximately 1.5 to 2 centimeters thick, transfer it to a baking sheet, then dimple the surface with your fingertips, drizzle with 10 milliliters of additional olive oil, and sprinkle with 5 grams of coarse sea salt and 5 grams of fresh chopped rosemary.

8. 8

   Bake the schiacciata for 25-30 minutes, or until it achieves a golden brown color and is cooked through.