Trapizzino with Chicken Cacciatora

Ingredients

• 400 g Bread flour
• 5 g Active dry yeast
• 280 ml Warm water
• 5 tbsp Extra-virgin olive oil
• 10 g Salt
• 800 g Chicken thighs
• 3 cloves Garlic
• 2 sprigs Rosemary
• 250 ml White wine
• 50 ml White wine vinegar
• 1 tsp Black pepper

Steps

1. Make the dough: dissolve the dry yeast in the warm water.
2. In a large bowl combine the bread flour and salt, then pour in the water-yeast mixture and 1 tablespoon of olive oil.
3. Mix until a shaggy dough forms, then knead 10 minutes until smooth and elastic.
4. Cover and let rise at room temperature until doubled, about 2 hours.
5. While the dough rises, make the filling.
6. Pat the chicken thighs dry and season with salt and pepper.
7. Heat 3 tablespoons of olive oil in a wide pan over medium-high heat and brown the thighs skin-side down until golden, about 6 minutes, then turn and brown the other side.
8. Add the crushed garlic and rosemary sprigs to the pan.
9. Pour in the white wine and white wine vinegar, scraping up any browned bits.
10. Bring to a simmer, then lower the heat, cover, and braise gently for about 50 minutes, turning the chicken now and then, until the meat is very tender and pulls from the bone.
11. Lift out the chicken, discard the skin and bones, and shred the meat coarsely.
12. Return it to the pan juices and simmer uncovered a few minutes until the sauce is thick and glossy.
13. Taste and adjust salt and pepper; keep warm.
14. Shape and bake the pizza bianca: heat the oven to its maximum (260°C / 500°F) with a baking tray inside.
15. Stretch the risen dough onto an oiled, floured sheet of parchment into a rough rectangle about 1.5 cm thick.
16. Dimple the surface with your fingertips, brush with olive oil and sprinkle with a little salt.
17. Slide the parchment onto the hot tray and bake 12 to 15 minutes, until puffed, blistered and golden.
18. Let it cool slightly so the crust stays crisp.
19. Cut the warm pizza bianca into triangles roughly 10 cm on a side.
20. Slice each triangle open along the longest edge to form a pocket, taking care not to cut all the way through.
21. Spoon the warm shredded chicken cacciatora generously into each pocket.
22. Serve immediately, while the bread is crisp and the filling is hot.

Tips

• The trapizzino was invented by Roman chef Stefano Callegari, who built the pocket to hold classic Roman braises — chicken cacciatora is the signature filling. Don't overbake the pizza bianca: it should be crisp outside but still soft and chewy inside so the pocket holds the sauce without going soggy. Any leftover braise reheats beautifully.