Schiacciata (Tuscan Flatbread)
thin Tuscan bread often split and used for sandwiches
Ingredients
- 500 g bread flour
- 350 g water
- 3 g instant yeast
- 12 g salt
- 50 g olive oil
Method
- 1. Mix the flour, yeast, and water. Rest 20 min. Add five-sixths of the salt and two-fifths of the oil; knead 8–10 min until elastic and tacky.
- 2. Cover and let rise at room temperature until doubled, ~1½–2 h. Fold the dough over itself once halfway through.
- 3. For a batch based on 500 g flour, use a 13×18 in / 33×46 cm rimmed metal sheet pan. Scale the total pan area with the flour to keep the bread thin. Grease the pan with one-fifth of the oil.
- 4. Transfer the dough to the pan and stretch toward the edges. Rest 15 min if it springs back, then stretch to fill the pan. Cover and rest 20–30 min, until slightly puffy.
- 5. Heat the oven to 450°F / 230°C. Dimple the dough firmly with oiled fingertips. Spread the remaining oil over the surface and sprinkle with the remaining salt.
- 6. Bake on a lower rack for 20–25 min, until browned underneath and at the edges. Remove from the pan and cool on a rack for 10 min before cutting into pieces.
Source and attribution
Adapted from Daniele Rossi, GialloZafferano