Tuscan Schiacciata Flatbread Recipe

Directions

1. Using a large glass measuring cup, measure 12 oz. of warm water (105-115 degrees) and add the yeast. Stir and let sit for about 5 minutes.

2. Using a large glass measuring cup, measure 12 oz. of warm water (105-115 degrees) and add the yeast. Stir and let sit for about 5 minutes.

3. If you have a large food processor or mixer fitted with a dough hook, add the flour, salt and EVOO to the bowl and mix on slow to combine.

4. When yeast mixture is ready, slowly add to the dry ingredients mixture and pulse or mix until the dough begins to pull away from the sides. If it’s too wet you can add a teaspoon of water or more flour if the consistency is too wet.

5. Mix/knead until your dough is bouncy and smooth.( If mixing by hand, carefully place your dough onto a lightly flour surface and knead for about 5 minutes.)

6. Coat a large bowl with oil and place dough inside, covering with plastic wrap that has been sprayed with oil to avoid sticking as the dough rises.

7. Place in a draft free, warm area for about 1 hour or until dough has about doubled in size. (Tip- turn the oven on low around 250-280 F. and place bowl on a pan near the heated area for quicker rising.)

8. When your dough is ready, lightly oil a large baking sheet and pour the dough onto it.

9. With clean hands, gently push the dough outwards using your fingers until it covers most of the sheet and is an even height.

10. Cover with a damp towel and let rise while your oven is heating up.

11. Preheat oven to 430 F.

12. When the oven reaches temperature, make little dimple along the tp of the dough with your fingers and drizzle or brush a little extra olive oil over the top.

13. Sprinkle with some salt and fresh chopped rosemary or herbs of choice.

14. Place the sheet on the center rack and cook for about 15-18 minutes or until it is a nice light golden hue.

15. Remove from the oven and let cool. Serve with your main dishes or use for paninis. See our Caprese Pesto Panini recipe.