Schiacciatine

The recipe is from chef Barbato

https://m.youtube.com/watch?v=r_lUit3LnY4

It is a really simple dough (flour, water, salt (half the usual 2% because you will need to put also on top), extravirgin olive oil), the hydration is low, the yeast is opzional (if you don't add it make the schiacciatina really thin).

Amazing with any cold cut cut mortadella is classic, put it while still hot so that the fat in the mortadella will melt a little bit.

Note: the 10 minutes of cooking will not make the oil on the top evaporate of course but once you took it out of the oven the schiacciatina will absorb it in the first few minutes.

If you don't understand the Barbato recipe just ask, I will add a translation here, since it's so simple I think a simple automatic translation should work just fine