Schiacciata (Tuscan Flatbread)

For this race weekend I went for simple and rustic with a Tuscan flatbread known as Schiacciata and Fagioli all’uccelletto (Beans in tomato sauce). Served up with a quick and delicious Caprese salad. This bread was tasty the next day lightly toasted, we had it for breakfast topped with sliced tomatoes and avocado.

Schiacciata (Tuscan Flatbread)

Adapted from Epicurious 

1 cup lukewarm water (90°F to 100°F)
4 tsp dry yeast (or two ¼ ounce packets)
2 1/2 cups all purpose flour (approximately)
1 tsp sea salt
4 tablespoons extra-virgin olive oil, divided
1/2 tablespoon coarse sea salt

1. Sprinkle yeast over 1 cup warm water. Let stand until yeast dissolves, about 10 minutes.

2. Place 2 cups flour in large bowl. Make a well in the center of the flour. Pour yeast mixture into the well. Using a fork, stir until dough comes together.

3. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Add salt and mix in.

4. Transfer to a floured work surface. Knead until dough is smooth and elastic, about 10 minutes.

5. Coat a bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.

4. Brush a large sheet pan or baking iron with 1 tablespoon oil. Punch down dough. 5. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.

6. Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until a light golden, about 28 minutes. Cool bread in pan for about 10 minutes. Remove bread from pan; cool completely.

7. Slice in wedges to serve.