Schiacciata Toscana

Ingredients

• 1 teaspoon active dry yeast
• 6 3/4 ounces water lukewarm (3/4 cup + 1-2 tablespoons)
• 5 1/4 ounces bread flour (1 cup + 3 tablespoons)
• 5 1/4 ounces 0 flour (1 cup + 3 tablespoons)
• 1 teaspoon salt
• 5-6 tablespoons olive oil divided
• 1-2 rock salt
• 1/2-3/4 cup pistachio pesto
• 4-5 slices mortadella
• 1/2 cup strachino cheese

Instructions

1. 1

   In the stand mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flours and start to knead add the salt, knead one minute add one tablespoon of olive oil and knead for 5-8 minutes until you have a compact soft slightly tacky dough (if the dough is too sticky then add a bit more flour, too dry a bit more water), move to a lightly floured flat surface roll into a ball and place in an oiled bowl (about 1-2 tablespoons) turn the dough over in the bowl, cover and let rise in a warm draft free area until doubled in bulk approximately 2 hours.

2. 2

   On a well olive oiled (about 2-3 tablespoons) baking pan 33x22 cm / 13x9 inches (or even a bit smaller) spread the dough. Place the dough in the pan, with your fingers spread the dough to ¾ of the pan, make dents in the dough with your finger tips, cover and let rise in a warm draft free area for approximately 1 hour.

3. 3

   Spread the dough a bit more to almost fill the pan, make more dents. Top with 1-2 tablespoons of olive oil and sprinkle with rock salt.

4. 4

   Pre-heat oven to 425F / 220C.

5. 5

   Bake the dough for 10 minutes then lower the heat to 350F/180C, carefully remove the schiacciata from the pan and bake for approximately 10 minutes directly on the oven rack. Serve warm as is or make the famous Florence / Rome sandwich. Enjoy!