Schiacciata
The Tuscan oil-infused schiacciata is a typical street food focaccia, but from now on, thanks to our recipe, you can recreate it at home!
The Tuscan oil-infused schiacciata is a simple yet profound art, where the interplay of different flours and olive oil creates a crispy crust and a soft heart, perfect to accompany any moment. Its versatility and its ability to recreate the flavors of tradition in an accessible way make it a must for those seeking sincere and tasty recipes. With this recipe, the result is always guaranteed, thanks to a balanced base and ingredients that speak for themselves.
Instructions
- 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.
- 2
Start kneading with a wooden spoon and pour in the remaining water, continuing to knead.
- 3
Pour in the oil, incorporating it with the wooden spoon, and then the honey.
- 4
Continue kneading until the dough changes consistency and becomes slightly soft and sticky. Then, lightly moisten your hands and knead by hand: work by lifting one edge and bringing it to the center, repeating for a few minutes.
- 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 it has doubled, keeping it in the oven with the light on or under a blanket.
- 6
After the time has passed, lightly wet the work surface and also moisten your hands, then pour the dough onto the surface and give it 3 reinforcing folds. The movement to make is simple: lift with your hands from the center.
- 7
Then, place the lower end on the surface while rejoining the upper end, placing it on top. Repeat this operation for the other 2 times. Form a ball, cover, and let it rise for another 30 minutes.
- 8
Place the 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 a little more oil.
- 9
Season to taste with salt (in the traditional version, use plenty of both toppings). Then, finally, bake in the oven, preheated in static mode, at 230° for about 7 minutes, then lower to 190° and continue for another 9 minutes. Remove the schiacciata from the baking sheet and place it on the oven rack, then bake for another 9 minutes or so at 190° 26. Once removed from the oven, brush your schiacciata with a little more oil before enjoying it plain or dividing it in half and filling it.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
Enjoy your meal, and may each proofing be an invitation to experiment with care and passion.
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