Tuscan Ficattole

Method

1. Place 500 g of all-purpose flour (type 00) in the bowl of a stand mixer fitted with a dough hook. Crumble 5 g of fresh yeast over the flour.
2. Start the mixer on low speed. Gradually add about 285 ml of warm water and a pinch of salt. Continue mixing until the dough comes together.
3. Knead for 5 minutes until smooth and elastic.
4. Remove the dough, slap it on the work surface, and fold it a few times to shape into a ball.
5. Lightly oil a bowl, place the dough inside, cover with plastic wrap, and let it rise in a turned-off oven with the light on for 1 to 1.5 hours, until doubled in size.
6. After rising, punch down the dough and turn it out onto a lightly floured surface.
7. Using your hands or a rolling pin, flatten the dough to a thickness of about 1 cm. Cut into irregular pieces of desired size.
8. Make small cuts on the edges of each piece to prevent excessive puffing during frying.
9. Heat peanut oil in a deep pan to 180°C (350°F).
10. Fry the pieces in batches for about 2 minutes, turning halfway, until golden and crispy. Drain on paper towels and sprinkle with salt.
11. Optional: For schiacciatine, shape leftover dough into small balls, flatten into discs, place on a baking sheet, and let rest for 10 minutes. Drizzle with olive oil, sprinkle with salt, and dimple with your fingers. Bake at 215°C (420°F) for 20 minutes.
12. Serve the ficattole as is or split and fill with mortadella and stracciatella di burrata.