Schiacciata means ‘break’ in Italian, and that’s exactly what you should do with this divine homemade bread. Submitted by Caroline Brouwer .
- 350 grams of flour
- 7 grams of salt
- 5 grams instant yeast
- 210 grams of lukewarm water
- 4 tablespoons olive oil
For the crust:
- 2 tablespoons extra virgin olive oil for brushing
- Coarse sea salt for sprinkling
- A few sprigs of fresh rosemary
Sift the flour into a large bowl and make a well in the center. Pour in the water, yeast and oil. Knead everything on a floured surface for about 10 minutes to a smooth and elastic dough. Add the salt after 5 minutes of kneading. (I did all this in my kneading buddy the Kenwood).
Place the dough in a greased bowl, cover with plastic wrap and let rise in a warm place for 1 hour until doubled in size.
Knead the dough briefly on a floured surface. Roll it out into a 30 x 20 cm rectangle and place it on a baking tray lined with baking paper. Brush with some of the olive oil for the crust and cover with greased plastic wrap.
Let the dough rise in a warm place for 20 minutes. Brush with the remaining oil, prick with a fork and sprinkle the bread with rosemary and sea salt. Let it rise for another 15 minutes in a warm place.
In the meantime, preheat the oven to 200 degrees. Bake the bread for 30 minutes until light brown. Let it cool slightly on a wire rack and serve it still warm.