Schiacciata

To prepare the olive oil schiacciata, start by pouring the Manitoba flour and all-purpose flour into a bowl 1. Dust your hands with flour and crumble the fresh yeast 2, then pour in part of the cold water, keeping a bit aside 3.

Start kneading with a wooden spoon 4 and pour in the remaining part of the water 5, continuing to knead 6.

Pour in the oil 7, incorporating it with the wooden spoon 8, and finally the honey 9.

Continue kneading until the dough changes consistency and becomes slightly soft and sticky 10. Then lightly moisten your hands 11 and knead by hand: lift one edge and bring it to the center, repeat for a few minutes 12.

Incorporate the salt 13 and then transfer the dough to a greased bowl, cover with plastic wrap 14, and let it rise for about 90 minutes, or until it doubles, keeping it in the oven with the light on or under a blanket 15.

After the time has passed, lightly wet your work surface and your hands 16, then pour the dough onto the surface 17 and give it 3 reinforcement folds. The movement is simple, lift from the central part 18.

Then the lower edge will be placed on the surface while the upper edge will be joined 19, placing it on top 20. Repeat this operation 2 more times. Form a ball, cover and let it rise for another 30 minutes 21.

Line a 12x16 inch baking sheet with parchment paper, grease it, and then overturn the risen dough onto it 22. Stretch with your fingertips, forming the classic focaccia holes 23. Spray the surface with a little water and a bit more oil 24.

Salt to taste 25 (in the traditional version, they use a lot of both seasonings). Then bake it in a preheated oven in static mode at 450°F for about 7 minutes, then lower to 375°F and continue for another 9 minutes. Remove the schiacciata from the baking tray and place it on the oven rack, then bake it again for another 9 minutes at 375°F 26. Once out of the oven, brush your schiacciata with a bit more oil before enjoying it plain or slicing it in half and filling it 27.