Schiacciata

🛒 Ingredients

• Strong Bread Flour 500 g · 1820 kcal
• Water 350 g · 0 kcal
• Active Dry Yeast 7 g · 3 kcal
• Extra Virgin Olive Oil 50 g · 442 kcal

👨‍🍳 Instructions

1. In a large bowl, whisk together the flour, salt (10g), and a pinch of sugar (3g). In a separate small bowl, dissolve the active dry yeast in warm water, then let it sit for 5-10 minutes until foamy.
2. Add the yeast mixture and 20g of olive oil to the flour mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 10-15 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, turning it once to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Preheat your oven to 220°C (425°F). Gently punch down the dough and transfer it to a lightly oiled baking sheet. Stretch the dough evenly to form a rectangle, then use your fingertips to create deep dimples across the surface.
5. Drizzle the remaining 30g of olive oil generously over the dimpled dough and sprinkle with additional coarse sea salt if desired. Let it rise for a second time for 20-30 minutes.
6. Bake for 20-25 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool slightly before slicing and serving warm.