Schiacciata

Follow along step by step as we mix, fold, and bake this rustic Schiacciata that’s perfect on its own or filled with cold cuts and cheese.

Ingredients:
500 g flour
5 g salt
7 g yeast
20 ml olive oil
5 ml honey
340 ml water
Coarse salt (for topping)
Extra olive oil (for greasing and finishing)

Instructions:
1) In a bowl, combine 500 g of flour, 5 g salt, 7 g yeast, 20 ml olive oil, 5 ml honey, and 340 ml water. Mix until a dough is formed.

2) Flour your workspace and knead the dough until smooth. Transfer the dough to a well-oiled bowl. Cover and let it rest for 1 hour.

3) Fold the dough 3 times, then let it rest for another 30 minutes.

4) Line a baking pan with parchment paper and grease it with olive oil. Place the dough inside, then wet your fingertips to help shape it.

5) Gently stretch the dough to fill the pan and press with your fingertips to form dimples. Cover and let it rest for 30 minutes again.

6) Sprinkle coarse salt and drizzle olive oil over the top. Stretch slightly again to fit the pan. Bake in a preheated oven at 230°C (450°F) for 7 minutes.

7) Lower the temperature to 190°C (375°F) and bake for 9 minutes more.

8) Remove from the pan, place directly on the oven rack, and bake for a final 9 minutes for a perfect crust.

9) Let it cool before serving.

00:00 Introduction
00:11 Ingredients Overview
00:23 Adding & Mixing
01:57 Folding & Shaping
03:38 Pre Bake Prep
04:27 Enjoy
#handmade #breadrecipe #food #baking #recipe

Today, we’re making Schiacciata , a simple Tuscan flatbread that’s soft, aromatic, and beautifully golden. It’s perfect on its own or stuffed with your favorite fillings. In a bowl, 500g of flour. 5g of salt. 7g fo yeast. 20ml of olive oil. 5ml of honey. 340ml of water. Mix until a dough is formed. Flour your workspace. Knead until dough is smooth. Transfer to a well oiled bowl. Cover and let it rest for 1 hour. Now fold the dough 3 times. Let it rest for another 30 minutes. Line a baking pan with parchment paper and grease it with olive oil. Place the dough inside, then wet your fingertips to help you shape it. Gently stretch it out to fill the pan and press with your fingertips to form dimples all over the surface. Cover and let it rest for 30 minutes again. Sprinkle coarse salt over the dough. Drizzle with olive oil Stretch it again to fit the pan. Bake in a preheated oven at 230°C (450°F) for 7 minutes. Then lower the temperature to 190°C (375°F) and bake for another 9 minutes. After 9 minutes, remove it from the pan, place it directly on the oven rack, and bake for a final 9 minutes for that perfect crust. Enjoy