Schiacciata with potatoes, rapini and burrata

To prepare the schiacciata with potatoes, rapini and burrata, start by putting the flour in the bowl of a planetary mixer equipped with a leaf. Turn on at low speed to aerate the flour 1, then add the crumbled fresh yeast 2 and the cold water in a thin stream, in several times 3.

Increase the speed and add the salt 4, then further increase the speed and work until the dough begins to detach from the sides of the bowl. At this point you can pour the oil in a thin stream, in 3 times, slightly lowering the speed of the machine 5. Now increase the speed to maximum and continue to work the mixture for 5-7 minutes until it is well stringed 6.

Help yourself with oiled or moistened hands to detach the dough well and transfer it to a bowl greased with oil 7, then give some folds 8. Let the dough rise in the bowl covered with plastic wrap for about 2 and a half hours, in the oven off with the light on 9.

After the rising time, turn the dough over on the work surface, greased with oil 10. Pull the dough with oiled hands to widen it as much as possible 11, then fold the edges towards the center 12: in this way it will gain more strength.

Give some small folds to the dough 13 and form a smooth ball again 14. Put it back in a container for rising sprinkled with semolina 15, cover and let it rest at room temperature for 30 minutes.

In the meantime, peel the potatoes and cut them with a mandoline to obtain very thin slices 16. Put the slices in a bowl and flavor with a mix of sage and rosemary 17, then salt 18.

Season with oil 19 and mix gently with your hands 20 to flavor them evenly 21.

After the resting time, sprinkle the surface of the dough with semolina 22 and turn it over on the work surface, then spread it by pressing with your fingertips 23. Transfer the dough to a baking sheet and crush it again to widen it and cover it completely 24.

Season the surface with oil 25, then place the potato slices, overlapping them slightly 26. Pour some more oil 27 and bake in a preheated static oven at 220° for 20-25 minutes.

In the meantime, prepare the rapini: in a pan, heat the oil with a clove of garlic in its husk and the chili pepper cut into rounds 28, then pour in the rapini 29 and salt 30.

Cook over medium-high heat for about ten minutes 31, then turn off the heat. Remove the schiacciata from the oven 32 and transfer it to a cutting board, then add the rapini on the surface 33.

Garnish the rapini with tufts of burrata 34 and complete with rounds of chili pepper 35. Serve the schiacciata with potatoes, rapini and burrata cut into pieces 36!