Schiacciata
Crispy Tuscan flatbread perfect for sharing
A traditional Italian flatbread, generously oiled and salted for a perfectly crisp crust and soft interior.
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2
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Dough Ingredients
| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread | 50% | ||
| Double Zero | 50% | ||
| Water | 67.0% | ||
| Olive Oil | 0.00% | ||
| Salt | 1.0% | ||
| Sugar | 0.00% | ||
| Malt Powder | 1.0% | ||
| IDY | 0.05% | ||
| Total |
Phase 1
Dough Prep & Fermentation Instructions
- 1. Mix Dough
Knead flour, water, yeast, oil, and salt until smooth. Let double in size (about 1.5 - 2 hours).
- 2. Stretch in Pan
Gently stretch dough onto an oiled baking sheet, creating dimples with your fingers.
Phase 3
Baking & Serving Instructions
- 1. Bake till Golden
Bake at 450°F on a preheated steel for 15-20 minutes until crisp and golden brown.
Home Oven Settings
Home oven settings for this style are being developed. Generally, bake at your oven's maximum temperature on a preheated stone or steel.