Pala Romana

A long standing Italian tradition

This recipe is sort of like a mix between focaccia and pizza. Do with it what you like, make it into a flatbread that’s lovely for a charcuterie board, or top it with your favorite pizza toppings.

---

Recipe

Makes one flatbread that fits a half sheet pan
(If you halve the recipe, it’ll fit into a 9x13-inch pan.)

Ingredients

• 400g bread flour

• 100g whole wheat flour (you can use all white flour if you want, it’ll just take a bit longer to ferment)

• 400g water (divided into 350g and 50g)

• 150g active starter/levain at 100% hydration

• 10g salt

• 18g oil

---

Instructions

Mixing & Bulk Fermentation

1. Mix the flours and 350g water and starter, then let rest for 10 minutes.

2. Add the salt and the remaining 50g of water, and let rest again.

3. Add the oil. Once the oil is fully incorporated, either:

   • Mix in a mixer until the dough smooths out and strengthens, or

   • If mixing by hand, rest for 15 minutes after adding the oil, then knead for 5–8 minutes (Rubaud or slap-and-fold works great).

4. Let it bulk ferment for 3 hours at 75–77°F, giving it 4 folds, 30 minutes apart.

5. Refrigerate the dough overnight.

---

Day 2 – Shaping & Proofing

1. Take the dough out of the fridge and preshape it into a round ball (like preshaping a loaf).

2. Coat it generously in oil to prevent drying, place it in a covered container, and let it rest for 3–4 hours, depending on room temperature. You’re looking for it to double in size.

---

Baking

1. Preheat your oven to 475°F. If you have a baking stone or steel, preheat that as well.

2. If baking on a stone/steel, use a generous amount of semolina or cornmeal when stretching and dimpling the dough so it doesn’t stick.

3. If using a baking sheet, shape the dough directly on it.

Final shaping:

• Sprinkle semolina or cornmeal on your surface and flip the dough into it.

• Gently stretch and dimple the surface of the dough, then stretch it again.

• Pala Romana is meant to be thin, full of dips and valleys.

• Bake for 25–30 minutes, or until deeply golden and caramelized.

---

Topping Ideas

Savory:

• Autumn Pizza: Ricotta mixed with olive oil, fresh garlic, oregano, and a splash of cream as the sauce. Top with roasted squash slices and sage, then sprinkle with pumpkin seeds after baking.

• Pesto & Burrata: After baking, spread with pesto, add burrata, and finish with a light grating of Parmesan.

Sweet:

• Brush the hot dough with melted butter and sprinkle with cinnamon sugar. Top with scoops of vanilla ice cream and drizzle with caramel sauce.

• Even simpler: cook down some frozen berries into a sauce, make a simple chocolate sauce, or caramel sauce and slice the Pala Romana into long thin sticks and dip them! Super fun for a family night.

---

Let me know if you try it and what you think! I love seeing how you make these your own. And if you need a little visual to go along, here is the video I posted.
Thanks for your support, Early Risers!

💛
Laila