Ingredients
Poolish Starter
- 110 ml (a scant ½ cup) water
- 3 g (½ tsp) active dry yeast
- 120 g (1 cup) all-purpose flour (divided into 60 g + 60 g)
Dough
- 720 g (6 cups) all-purpose flour
- 475 ml (2 cups) lukewarm water
- 10 g (2 tsp) granulated sugar
- 10 g (2 tsp) kosher salt
- Extra virgin olive oil, for drizzling and greasing
- Flaky sea salt (2-3 tsp), for topping
Instructions
- Make the poolish starter: In the bowl of a stand mixer, combine 110 ml water and 3 g yeast, whisk to combine. Whisk in 60 g flour. Pour the remaining 60 g flour on top without stirring. Cover with plastic wrap and let sit at room temperature for 1-2 hours until bubbly and active.
- Make the dough: Add 720 g flour, 475 ml cool water, 10 g sugar, and 10 g kosher salt to the poolish. Using a dough hook on low speed, mix for 2 minutes. Scrape the bowl, then knead on medium-high speed for 4-5 minutes until smooth and elastic. Cover with plastic wrap and rest for 30 minutes.
- Stretch and fold: Wet your hands to prevent sticking. Lift one edge of the dough straight up until you feel resistance, fold it over the center. Rotate the bowl 90° and repeat for all four sides to form a smooth ball. Cover and rest for 30 minutes. Repeat this stretch-and-fold process two more times, totaling three rounds spaced 30 minutes apart.
- First proof: Lightly drizzle a 9×13-inch rimmed baking sheet with olive oil. Transfer the dough and gently press it to fit the pan. Cover with a kitchen towel and let proof for 1 hour until puffy.
- Bake the schiacciata: Preheat oven to 450°F (232°C). Drizzle the dough with 2-3 tablespoons of olive oil. Use your fingers to press dimples evenly across the surface. Sprinkle generously with flaky sea salt. Bake for 20-25 minutes until puffed up and golden brown on the edges. Cool for 20 minutes before slicing.
- Serve: Slice into six squares by making one long cut down the center lengthwise, then cutting each half into three equal parts. Enjoy warm or at room temperature.
Notes
- Poolish starter enhances flavor and texture; do not rush this step.
- Use lukewarm water to activate yeast properly but not kill it.
- Stretch and fold technique strengthens gluten without heavy kneading.
- Olive oil addition before baking creates a crisp crust and moist crumb.
- Flaky sea salt provides a wonderful crunchy salt burst on top.
- Allow bread to cool slightly before slicing to prevent gummy texture.
- Adjust proofing times depending on room temperature; dough should be noticeably puffed.
- Prep Time: 30 minutes (plus 1-2 hours for poolish and multiple resting periods)
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
