Schiacciata all'olio

Ingredients

500 gr. Flour (Manitoba or "0")
200 ml water
12 gr. fresh brewer's yeast
Extra-virgin olive oil
Salt

Method

  • Melt the yeast in the water.
  • Put the flour on the work surface, make a whole in the middle and add the water little by little.
  • Add a drizzle of olive oil and 2 dl of warm water.
  • Start kneading with your fingers, add a pinch of salt and and work vigorously for about 10 minutes.
  • Put the dough in a large bowl coated with flour, cover it with a cloth and let it rise for 6 hours.
  • Roll the dough out with your fingers in an oiled pan.
  • Drizzle the schiacciata with oil, sprinkle it with salt and bake it at 200° for about 15/20 minutes.

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Le Baccanti Tours S.r.l Viale F.Petrarca 12 | 50122 Firenze | +39 055221138 | [email protected] | P.IVA 05446100488
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