Sourdough Schiacciata
This sourdough schiacciata is a crackly olive oil-rich Tuscan flatbread with an open airy crumb and complex sourdough flavor. Deeply golden on the bottom, tender inside, and completely addictive.
Ingredients
Schiacciata Dough
- 210 g King Arthur Bread Flour
- 210 g T65
- 225 g water for autolyse
- 40 g water for bassinage
- 150 g active levain at peak
- 10 g salt
- 9 g extra virgin olive oil
For Baking
- generous drizzle of olive oil
- flaky sea salt
Instructions
Build the levain
- Build levain: Feed at 1:1:1 and let peak at room temperature, about 5 hours.
Autolyse
- Start autolyse: About 1 hour before your levain peaks combine 225 g cold water, 210 g bread flour, and 210 g T65 flour in your mixer bowl. Mix until no dry flour remains. Cover and rest for 1 hour. If your kitchen is warm refrigerate the covered bowl during this rest to keep the temperature down.
- Prepare bassinage water: While the dough autolyses prepare your 40 g bassinage water at the correct calculated temperature. Set aside.
Mix
- Add levain and salt: Once the levain is at peak and the autolyse is complete add 150 g active levain and 10 g salt to the mixer bowl.
- Mix on low: Mix on low speed for about 5 minutes until everything is combined.
- Increase speed and add EVOO: Increase to medium speed and knead until the dough is smooth and gluten is almost fully developed. Slowly drizzle in 9 g EVOO with the mixer running until fully combined.
- Bassinage: Once the dough is almost fully developed slowly pour in the 40 g bassinage water with the mixer running. Continue mixing until the dough is super smooth, fully combined, and a very thin translucent windowpane can be formed. Check dough temperature — target is 75°F.
Bulk fermentation
- Transfer: Lightly oil a square or rectangular container. Transfer the dough and cover.
- Bulk ferment: Ferment until the dough has risen around 70% and looks bubbly, jiggly, and full of gas. Transfer to the fridge at 36-38°F for around 17 hours until doubled in size.
Bake
- Preheat: The next day preheat your oven to its highest temperature — 500°F — with your baking stone or steel inside if you have one. Preheat for at least 45-60 minutes.
- Prepare your surface: Spread a generous layer of semolina flour onto a tray or work surface.
- Turn out the dough: Flip your dough container directly onto the semolina so the dough lands on the flour. Gently stretch the dough outward and flip it over so both sides are coated in semolina flour.
- Dimple: Using your fingertips press firmly all over the surface of the dough to create deep dimples throughout.
- Transfer to parchment: Gently lift the dimpled dough and place it onto a piece of parchment paper.
- Finish: Drizzle generously with extra virgin olive oil and sprinkle with flaky sea salt.
- Bake: Use a pizza or bread peel to slide the parchment directly onto the hot baking stone. Bake for 16 minutes until deeply golden and crackly.
- Cool: Transfer to a wire rack immediately. Drizzle and brush the outside with more olive oil. Cool for at least 10-15 minutes before cutting.
