As I had an Italian dinner planned, it was a perfect time to try a Tuscan schiacciata. I kept it simple with olive oil and rosemary and adapted a recipe from here.
Thin, crisp crust + the most gloriously soft, open crumb = bread heaven!
Makes 1 large schiacciata
240g (1 cup) mature 100% hydration sourdough starter
590g (4 3/4 cups) all-purpose (plain) flour
300g (1 1/4 cups) water
200g (1 cup) mashed potato
10g (1 1/2 tsp) salt
10g (1 1/2 tsp) honey
30g (2 1/4 tbsp) olive oil, plus additional for drizzling
1 tbsp fresh rosemary
coarse sea salt
Mix starter, flour and water together in a bowl. Cover with plastic wrap and set aside for 30 minutes.
Mix together mashed potato, salt, honey and oil, add to dough and knead until combined.
Turn dough out onto lightly floured surface and knead gently for about 10 minutes – it will be very soft and sticky. Cover and rest at least 2 hours, stretching and folding every 30 minutes. After the last fold, transfer to a clean, lightly oiled bowl, cover tightly and refrigerate overnight.
The next day, remove the bowl from the fridge and bring to room temperature – at least 2 hours.
Lightly oil a large rimmed baking tray (mine was 29 x 39cm or 11 1/2 x 15 1/2″), or line with parchment. Press dough out into the tray so it is about an inch thick. Cover loosely with lightly oiled plastic wrap and rest for about three hours.
Preheat oven to 250°C.
Use your fingertips to press indentations all over the top, drizzle generously with olive oil and sprinkle with rosemary and sea salt.
Reduce oven to 230°C. Bake in centre of oven for about 25 minutes, until it is a deep, golden colour.
Transfer from tray to wire rack to cool.