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    Prosciutto and Artichoke Schiacciata

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    Prosciutto and Artichoke Schiacciata

    This mushroom-flavoured bread stuffed with artichokes, Italian smoked ham and cheese makes a great focal point for a special picnic. It can be made in the morning and packed when freshly baked, or prepared a day ahead and served chilled. Serve with a simple plum tomato and fresh basil salad.

    • Preparation time: 40 minutes, plus rising and proving
    • Cooking time: 40 minutes
    • Total time: 1 hour 20 minutes, plus rising and proving 60 minutes 20 minutes

    Serves: 4


    • 40g pack Waitrose Cooks' Ingredients Dried Forest Mushrooms
    • 350g Waitrose Very Strong Canadian White Flour
    • 7g sachet from a pack of fast-action dried yeast
    • 50g Parmigiano Reggiano, finely grated
    • 3 tbsp Urbani White Truffle Oil
    • 2 x 70g packs Waitrose Farm Assured Prosciutto Crudo Affumicato, torn into pieces
    • 180g tub Waitrose Marinated & Grilled Artichoke Hearts, drained and halved, oil reserved
    • 125g ricotta cheese
    • 8 pitted black olives


    1. To make the dough, place the mushrooms in a small bowl, cover with boiling water and leave to stand for 20 minutes. Drain well then roughly chop. Place the flour, yeast, Parmigiano Reggiano, mushrooms and a pinch of salt in a mixing bowl. Add the truffle oil and 200ml hand-hot water. Mix to a soft dough, adding a little more hot water if necessary. Turn out onto a floured surface and knead for 5-10 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour, or until doubled in size.
    2. Preheat the oven to 200°C, gas mark 6. Lightly oil the base and sides of a 23cm round springform tin. Cut the dough in half and roll out each piece to a 23cm round. Place 1 round in the tin, pressing it to fit. Scatter half the prosciutto, then half the artichokes over the dough. Place the second layer of dough on top.
    3. Pierce the dough all over with a fork and scatter the surface with the remaining prosciutto and artichokes.
    4. Dot with teaspoonfuls of the ricotta and scatter with the olives. Drizzle with the reserved artichoke oil and season generously with black pepper. Cover with lightly oiled clingfilm and leave in a warm place for a further 30 minutes.
    5. Bake for 40 minutes or until the dough is risen and golden. Leave to cool then remove from the tin and transfer to a board or large, flat platter. Cover with foil and chill. Pack a knife for cutting the bread into wedges.

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    Use Waitrose Dried Porcini Mushrooms as well as or instead of the forest mushrooms.


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