Torta al testo

Torta al testo or crescia is a traditional flatbread hailing from Umbria. It's a type of circular, thick griddle bread that's named after the circular pan (testo) on which it's prepared. There are many recipes, but crescia is typically made with a combination of flour, salt, water, and maybe a bit of olive oil. Originally, torta al testo was made without any leavening agents, but nowadays, yeast or baking soda are often added to the mix. When baked, it can be cut in half and stuffed with Norcia prosciutto, greens such as chicory or spinach, and cheese for a heartier meal. This puffed-up focaccia is sometimes served with stews and it's used to mop up the flavorful juices.