Schiacciata Toscana is a tradition, is a must, is something everybody has to taste when in Tuscany:by itself, with salami, with cheese, with everything at the same time.Wish you’re so lucky to get in the morning as soon as it comes out o the oven a the Bakery.
If you’d like to try, take your time :here is the recipe.
400 gr =3 1/4 cups flour 0 or Manitoba flour
300 ml = 1,26 cups water
60 ml = 0,25 cup extra virgin olive oil
3 gr = 1 tsp.fresh yeast
8 gr = ½ tbsp.barley malt (or 5g honey/sugar)
10 gr.=3 tsp. fine salt
100 gr.= ½ cup polenta flour or any other coarser flour to work with
- Start by combining flour, water, yeast and barley malt into a large bowl. Use a wooden ladle to incorporate everything and let the dough in a warmer place for 40 minutes.
- After 40 minutes add the salt, and knead by hand or in a planetarium until it forms a dough that is no longer very sticky. It has to be “strong” and “elastic” (if you pull it slowly you should not tear it).
- Place it in a slightly oiled bowl and let it in the fridge for 12-24 hours. You can adjust this time according to your needs.
Final Preparation and baking
- Flip the dough over a board floured with polenta/coarser flour
- Pull the edges of the dough and fold them into the center(one by one)
- Repeat all over the edge of the ball.
- Flip it over the board, and let it rest for 3 minutes, so that the “smooth” side is upwards.
- Flour the surface of the ball well, then flip it over again (so that the floured part is down).
- “Close” the dough like a shell, joining the opposite sides of the ball.
- Seal the edge of the dough well.
- Flip the dough over, and place it on a lightly oiled baking tray or covered with parchment paper.
- Let the dough rise for about 3 hours.
- After 3 hours, heat the oven at 250°C/500 °F.
- Turn the dough over on a board ABUNDANTLY floured , possibly with coarser flour
- Start pushing the edge of the dough down with your fingertips.
- Then continue gently even in the center
- Turn the dough over the forearm, and then place it on a well-oiled baking tray, spreading it well to the edges.
- Pour a drizzle of olive oil to the surface, and scatter a little salt evenly. Use your fingertips to create grooves on the surface, without exaggerating.
- Bake for 15 minutes at 250°C in the central shelf of the oven, or until the surface is well golden brown.
Long work but such a pleasure !E’ buonissima !