Schiacciata all'Olio e Rosmarino (Tuscan Olive-Oil Flatbread)

Steps

1. Step 1

   In a large bowl, whisk together the flour and instant yeast. Add the lukewarm water and stir with a sturdy spoon or your hand until no dry flour is left. The dough will be very wet and shaggy; that is correct. Let it sit, uncovered, for 15 minutes.

   20 min

   • 500 g bread flour (about 4 cups)
   • 400 g lukewarm water (about 1 2/3 cups)
   • 1 tsp instant yeast
2. Step 2

   Sprinkle the fine sea salt and 3 tbsp olive oil over the dough. Squeeze and fold the dough over itself in the bowl with a wet hand for about 2 minutes, until the oil and salt disappear into a smooth, sticky mass.

   3 min

   • 10 g fine sea salt (about 1 1/2 tsp)
   • 3 tbsp extra-virgin olive oil
3. Step 3

   Cover the bowl and let the dough rise at room temperature for 3 to 4 hours, until at least doubled and full of bubbles. Every 30 minutes for the first 1 1/2 hours, wet one hand, reach under one side of the dough, stretch it up and fold it over the center; turn the bowl and repeat 3 more times. (For better flavor, you can instead cover and refrigerate the dough overnight, up to 18 hours, then let it sit at room temperature for 1 hour before the next step.)

   3 hr 30 min, hands-off

4. Step 4

   Pour 3 tbsp of the olive oil into a half-sheet pan (13x18 in) and spread it over the bottom and up the sides with your fingers. Scrape the dough into the middle of the pan, turn it once to coat it in oil, and gently stretch it toward the corners. If it springs back, stop and let it rest 15 minutes, then stretch again until it covers the pan.

   20 min

   • 3 tbsp extra-virgin olive oil
5. Step 5

   Cover loosely and let the dough rise in the pan for 45 minutes, until puffy. Meanwhile, heat the oven to 450°F with a rack in the upper third.

   45 min, hands-off · 450°F

6. Step 6

   Stir the remaining 2 tbsp olive oil with the 2 tbsp lukewarm water in a small cup. Press your fingertips straight down into the dough all over, right to the bottom of the pan, to make deep dimples about 1 inch apart. Drizzle the oil and water mixture over the top so it pools in the dimples, then scatter on the rosemary and the flaky salt.

   5 min

   • 2 tbsp extra-virgin olive oil
   • 2 tbsp fresh rosemary leaves
   • 1 1/2 tsp flaky or coarse sea salt
   • 2 tbsp lukewarm water
7. Step 7

   Bake for 20 to 25 minutes, until the top is golden with blistered, deep-brown edges and the bottom is crisp when you lift a corner with a spatula.

   25 min, hands-off · 450°F

8. Step 8

   Slide the flatbread out of the pan onto a rack and let it cool for 10 minutes, so the crust stays crisp. Cut into squares and serve warm.

   10 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026