Schiacciata alla Fiorentina all’olio Tuscan Thin Bread with Olive Oil Ingredients • 500grams flour “O” • 200grams warm water • 50grams milk • 50grams white wine
• 1 spoon salt • 1 spoon if sugar • olive oil • 30grams of beer yeast
Disolve the beer yeast in warm water, sugar, wait till a froth forms on top , this means that the yeast is alive. Add the wine and the milk. Make a well in the flour, salt add the liquid to the well and begin to mix in the ingredients, kneed the dough until you have a homegenious mixture, oil a metal bowl and sit the ball of dough in the bowl cover with plastic wrap and put some small holes in the wrap covering to allow gases to exit as the dough rises for 1hr. In a baking dish put baking paper and oil well, add the dough forming it ot the rectangular shape form of the dish, turn with the oil side up, reshape and add finger holes, cover with the plastic wrap and let rise for a further 45 minutes. Heat the oven to 220°c. Uncover, sprinkle with cracked salt and bake for at least 25 minutes until golden. When you have removed the schiacciata from the oven and it is at room temp add a little extra virgin oil drizzled over.
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