Schiacciata E Olio Recipe

Bloom yeast

In a small bowl, combine warm water (320 ml, about 100–110°F / 38–43°C) with the granulated sugar and active dry yeast (7 g). Stir gently and let stand 5–10 minutes until foamy and fragrant. If the mixture does not foam, the yeast may be inactive; start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), add the all-purpose flour (500 g) and fine sea salt (10 g). Stir to combine, keeping the salt to the side of the bowl if you’re mixing by hand so it doesn’t contact the yeast directly at first.

Combine and knead

Make a well in the flour and pour in the foamy yeast mixture and 30 ml extra-virgin olive oil. Mix with a spoon until shaggy, then knead by hand on a lightly floured surface for about 8–10 minutes until the dough is smooth and elastic. If using a stand mixer, knead on low speed with the dough hook for 6–7 minutes. The dough should be slightly tacky but not sticky; add a teaspoon of flour at a time only if excessively sticky.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place for 60–90 minutes, or until doubled in size.

Shape and second rest

Turn the dough out onto a well-oiled baking sheet (about 30x40 cm / 12x16 in) or two smaller sheets. Gently stretch and press the dough with your fingertips to an even rectangle roughly 1–1.5 cm thick, leaving small finger dimples across the surface. If the dough resists, let it rest 10 minutes and continue. Cover loosely and let rest 20–30 minutes to relax and puff slightly.

Prepare topping

Preheat the oven to 230°C (450°F) with a rack in the middle. If using rosemary, finely chop the leaves. If using garlic, smash or mince the clove and mix into 1–2 tablespoons of the 60 ml extra-virgin olive oil to flavor it lightly.

Dimple and oil

Using your fingertips, press deep dimples across the dough’s surface. Generously drizzle 40–50 ml of the extra-virgin olive oil over the top, working it into the dimples so oil pools slightly in them. Sprinkle the coarse sea salt (6 g) evenly and scatter rosemary if using. If you prepared garlic-infused oil, drizzle that sparingly in a few spots (optional).

Bake

Place the baking sheet in the preheated oven and bake for 15–20 minutes, rotating once if your oven bakes unevenly, until the top is golden brown and the edges are crisped. Baking time will depend on thickness and oven; aim for an internal crumb that is cooked through and slightly airy.

Finish and rest

Remove the schiacciata from the oven and immediately drizzle the remaining 10–20 ml of olive oil over the hot surface if you prefer a richer finish. Let rest on a rack for 10 minutes so the crumb sets. Slice into squares or long strips and serve warm or at room temperature.