Spianata - yeast

Method

• Preheat the oven to 400 degrees.
• In a mixing bowl, blend the yeast, 2 tablespoons of the flour, and 1/4 cup of the warm water together.
• Let sit for 5 minutes.
• Beat in 2/3 cup of the flour and water.
• The batter should be very elastic.
• Seal the sponge with plastic wrap and let sit for 7 to 8 hours.
• Using an electric mixer with a dough hook, blend 2 cups of flour and salt.
• Add half the sponge, olive oil and the lard.
• Beat for 5 minutes on low speed for the gluten to develop.
• Turn the speed to medium and mix until the dough starts coming up the sides.
• Place the dough in an oiled bowl and cover with plastic wrap.
• Let the dough rise for 3 hours or until double in size.
• Lightly grease a 14 to 16 inch pizza pan.
• Punch the dough down.
• Press the dough out, to fit the pan.
• Cover the pan and let rise until double in size, about 3 hours.
• In a saute pan, heat the 1 1/2 tablespoons extra-virgin olive oil, saute the artichokes and onions for 3 to 4 minutes.
• Season with salt and pepper.
• Stir in 1 tablespoon garlic and wine and continue cooking for 3 to 5 minutes, or until the artichokes are soft.
• In a mixing bowl, combine the Fresh Ricotta cheese, Parmesan cheese, remaining garlic, and parsley.
• Season with salt and pepper.
• Raise the heat to 450 degrees and bake the bread for 10 minutes.
• Spread the cheese mixture over the bread and top with the sauteed artichokes.
• Sprinkle with remaining olive oil.
• Return the heat of the oven to 400 degrees.
• Bake for additional 15 minutes or until the bread is crisp.
• Place the bread on a platter and slice.