Schiacciata

Instructions

1. 1

   To prepare the oil-infused schiacciata, start by pouring the Manitoba flour and 00 flour into a bowl. Get your hands dirty with flour and crumble the fresh yeast, then pour in some of the cold water, reserving some for later.

2. 2

   Start kneading with a wooden spoon and pour in the remaining water, continuing to knead until the dough changes consistency.

3. 3

   Pour in the oil, incorporating it with the wooden spoon, followed by the honey. Continue kneading until the dough becomes slightly soft and sticky.

4. 4

   Lightly moisten your hands and knead by hand: work by lifting one edge and bringing it to the center for a few minutes.

5. 5

   Incorporate the salt and then transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for about 90 minutes, or until doubled. Keep it in the oven with the light on or under a blanket.

6. 6

   After rising, lightly wet the work surface and your hands, then pour the dough onto the surface and give it 3 reinforcing folds: lift from the center, place the lower end on the surface while rejoining the upper end on top, repeat for the other two sides.

7. 7

   Form a ball, cover, and let it rise for another 30 minutes. Place parchment paper inside a 30x40 cm baking sheet, grease it, and then invert the risen dough inside. Spread it out with your fingertips, forming the classic focaccia holes. Sprinkle the surface with a little water and oil.

8. 8

   Season to taste with salt (in the traditional version, use plenty of both toppings). Bake in a preheated oven at 230° for about 7 minutes, then lower to 190° and continue baking for another 9 minutes. Remove from the baking sheet and place on the oven rack, bake for an additional 9 minutes at 190°.

9. 9

   Once removed from the oven, brush your schiacciata with a little more oil before enjoying it plain or dividing it in half to fill.