Categories: Breads, Italian 
      Yield: 4 servings 
  
      1 ts Active dry yeast                  1/2 c  Milk; at room temperature 
    1/4 ts Salt                              1/4 c  Chopped prosciutto 
      2 c  Flour, approximately                     Freshly ground black pepper 
      1    Egg                                 1 tb Oil 
  
  PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in 
  a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and 
  let sit in a warm place for 1 hour. Put salt and 1 3/4 cup flour in a large 
  mixing bowl. Break the egg in a measuring cup and add enough milk to make 
  2/3 cup. Add this to the flour, along with yeast mixture. Mix well, adding 
  more flour if necessary, to make a soft dough. Add the chopped prosciutto 
  and 5 to 6 grindings of pepper. Knead briefly. Oil a 10-inch round pan. Wet 
  hands and press dough into it until entire pan is covered more or less 
  evenly to a thickness of about 1/4 inch. Cover and leave in a warm place 30 
  minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack 
  and serve slightly warm or at room temperature. 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK