This is a Tuscan flatbread made with a generous amount of olive oil, similar to focaccia. Because of the olive oil, and because it’s stretched when placed on the hot baking stone, it transforms into a thin, flaky flatbread. This is a favorite topped with tapenade, roasted artichoke spread, or hummus finished with crumbled goat cheese and fresh herbs. Schiacciata is also often split and made into a rich, delicious sandwich-type snack—either way, it’s the perfect accompaniment to an aperitivo shared with your friends.
6 ounces (¾ cup) Seed Dough (this page)
1½ cups filtered water
1 teaspoon active dry yeast
½ cup plus 3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped assorted fresh herbs (parsley, oregano, basil, chives, rosemary)
2¼ teaspoons kosher salt
3½ cups (1 pound) unbleached all-purpose flour
Cornmeal, for sprinkling the baker’s peel
1½ teaspoons coarse sea salt, for garnish
MAKES THREE 8-BY-4-INCH FLATBREADS
1. Lightly oil a medium bowl with canola oil. Line a rimmed baking sheet with a clean cotton flour-sack towel and sprinkle it heavily with flour. Set aside. Fill a spray bottle with water and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix the seed dough, water, and yeast on low speed for about 1 minute. Switch to the dough hook and add ½ cup of the olive oil, herbs, and kosher salt. Gradually add the flour and mix until incorporated, then increase the speed to medium and mix for 6 to 8 minutes. Toward the end of the mixing time, you’ll hear the dough slapping against the side of the bowl; this indicates the dough is the right consistency. With floured fingers, pinch a big piece of dough and pull it away from the mass. It should stretch about 3 inches without tearing—it will feel a bit like a rubber band. If it tears, mix for another 1 to 3 minutes.
3. Turn out the dough onto a floured work surface and form it into a ball. Transfer the dough to the prepared bowl and cover with plastic wrap. Let the dough rise for about 1½ hours, or until it has doubled in size.
4. Next, do a baker’s turn on the dough (see Working with Wet Doughs, this page). Re-cover with plastic wrap and let the dough rise again at room temperature for another hour.
5. After the dough has risen, invert the bowl onto a well-floured work surface, letting the dough drop gently. Working carefully in order to deflate the dough as little as possible, form it into an 8-by-12-inch rectangle. This dough is wet, so use plenty of flour to make sure it doesn’t stick. Cut the dough crosswise into 3 equal pieces (they will each form a rectangle approximately 8 by 4 inches). Lift the dough pieces onto the prepared towel, pulling it up to form two 1-inch “walls” that separate the loaves. (There’s no need to cover them—you actually want them to dry out a little so they’re easier to transfer to the oven.) Let rise again for 45 minutes; the dough will be spongy to the touch. About halfway through this final rise, place a baking stone on the center rack of the oven and preheat to 425°F.
6. Lift each loaf gently and flip it over, placing it back on the towel. Sprinkle the baker’s peel with the cornmeal, then transfer the loaves, slightly stretching each one as you lift it onto the baker’s peel. Keep the thickness of the dough as even as possible while retaining its rectangular shape. Dimple the dough with your fingertips. Quickly slide the loaves onto the preheated baking stone, spacing them 1 inch apart. (Depending on the size of your baking stone, you should be able to bake all 3 loaves at once. If there is room for only 2 loaves, cover the extra loaf and let it rest at room temperature until the others are finished baking.) Using the spray bottle, heavily mist the inside of the oven with water; the steam will help the loaves expand to their fullest potential before the crusts set. Mist twice more during the first 10 minutes of baking. Bake for 20 to 25 minutes, or until the loaves are golden brown. Cool on a wire rack; after 10 minutes, brush the tops with the remaining 3 tablespoons olive oil (about 1 tablespoon each) and sprinkle them with the sea salt.
7. Schiacciata are best the day they are baked. If you have leftovers, wrap them in plastic and store them at room temperature for another day. Cut them horizontally, fill them with your choice of cheeses, meats, olives, or vegetables, and grill them for an awesome sandwich.
