Here is a recipe for traditional Schiaciatta al Olio — flatbread from Tuscany. If Focaccia is half way between pizza and bread, then Schiaciatta is half way between Focaccia and Pizza. It is flat, and infused with olive oil. You should bake it pretty hot — around 500F.
500 grams of Tipo 00 flour (Caputo flour works great)
300 grams water
10 grams of salt
30 grams of high quality extra virgin olive oil
3 tsp yeast
Plus, and additional 30 grams of olive oil
Diced, cored tomatoes
We recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want.
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
If you have time, try using autolyse. Mix the flour and water for 2 minutes (or until fully blended), then let the dough rest for 30 minutes. That gives the flour time to fully absorb the water. Then add the salt, olive oil and yeast, and mix on low for another 8 minutes.
Cover the dough and let it rise for 1 1/2 – 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball and let it rest for a couple of minutes before shaping it into a rectangular shape, roughly 1/4″ thick. Cover the dough and let it rise for another 20-30 minutes.
Right before you put the bread in the oven, make impressions with your fingers tips — as you would with a Focaccia, and drizzle on 20 grams (1-2 Tbps) of olive oil.
Fire your oven until it reaches 700F, and the carbon burns off the oven dome, then allow the temperature to fall to about 500F, as the fire burns down (about a three Mississippi oven).
Bake at 500ºF in a convensional oven.
Bake for 15-20 minutes, until golden. Pour another 20 grams (1-2 Tbps.) of oil on the hot baked bread and let it rest for a minute.
We use it as bread with a meal, for lunch and with appetizers.