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.