Tuscan schiacciata

By GialloZafferano · 150 min

Ingredients

Instructions

1. Put the flour, yeast, lukewarm water, salt and olive oil into a stand mixer and knead with the dough hook until you have a soft, slightly sticky dough.
2. Cover and let the dough rise in a warm spot for 1 hour, until doubled in size.
3. Oil the tray generously, transfer the dough to it and gently stretch it with your fingertips. Let it rest for another 30 minutes.
4. Press your fingers into the dough to make the classic dimples and drizzle generously with olive oil.
5. Bake at 220°C (430°F) for about 20 minutes, until golden.
6. Let it cool slightly, then slice it open and fill it with burrata, prosciutto crudo and fresh arugula.

Summarized from GialloZafferano's video. Watch it for the details.

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