- 3 cups bread flour
- 1/2 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1 cup lukewarm water
- 1 teaspoon sugar
- 4 tablespoons olive oil
- 2 more tablespoons olive oil
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt, for sprinkling
- Proof the yeast: Combine the yeast, sugar and water. Let stand 5 minutes or until frothy. Believe me, you'll know.
- Put the flour in the bowl of the stand mixer.
- Add the yeast mixture and oil. Mix well.
- Knead 5 minutes.
- Cover with plastic wrap and let rise about 1 hour in a warm place, or until doubled in bulk.
- Punch down the dough, turn it out onto a lightly floured surface and knead gently.
- Roll out into a 12 x 8“ rectangle and place onto a lightly greased baking sheet.
- Brush with some of the oil and cover with more plastic wrap.
- Let rise another 20 minutes or so.
- Brush with the remaining oil and prick with a fork all over.
- Sprinkle the rosemary and sea sal on the top. Let it rise another 15 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- Bake 30 minutes. Serve warm, although it's almost as good cold.
From Jessica Voloudakis' Fearless Kitchen
recipes/breads/schiacciata.txt · Last modified: 2023/06/27 10:39 by admin