Schiacciata

A chewy, crispy edged Tuscan flatbread perfect for sandwiches, paninis or dipping into marinara.

Prep Time15

Cook Time25

Proofing Time15

Total Time15 40

Course: Bread

Cuisine: Italian

Whisk 3 grams of active dry yeast and a pinch of granulated sugar into 180 grams of warm water and set aside for about 5 minutes or until it blooms and gets nice and foamy
Add 180 grams of bread flour and mix until fully combined
Cover the bowl and let the poolish rest at room temperature for 12-24 hours

Add 340 grams of warm water into a large bowl, add the poolish and mix until fairly combined
Add 42 grams of olive oil, 550 grams of bread flour and 16 grams of salt and mix until a shaggy dough forms
Cover the bowl and rest for 30 minutes
Dampen your hands and pull the outer edges of the dough up and fold down into the center working your way around the bowl until all of the edges have been stretched and folded down into the middle
Cover the bowl and rest for another 30 minutes
Repeat this process 3 more times for a total of 4 stretch and folds over 2 hours
Add a generous amount of olive oil into a 17”x12” rimmed baking sheet or 2 smaller baking sheets and spread it over the entire surface
Transfer the dough into the baking sheet and gently work the dough out toward the edges
Cover the baking sheet and let the dough rest for 45 minutes

Preheat your oven to 450°
When the dough has rested for 45 minutes, drizzle the top with olive oil and gently dimple the top with your finger tips working the dough out evenly over the entire baking sheet
Sprinkle the top with sea salt
Bake the dough in a 450° oven for 24-26 minutes or until the dough is golden brown with crisp edges
Allow the bread to cool before slicing
Store leftovers in an airtight container at room temperature