Italian Schiacciatine part 2

I call it schiacciata, but in other parts of Italy they use the term focaccia, it’s so easy to do and you can use it as snack, appetizer, sandwich bread…and fill it with so many different things (red tomatoes, grilled vegetables, hummous…).
470 g flour
220 ml lukewarm water
6 tbsp olive oil
1 sugar cube
20 g fresh yeast
1 tsp salt
fresh herbs

Mix the yeast and a glass of water till it melts completely.
In large bowl, stir together flour, salt, sugar. Add the yeast mix and vegetable oil to the dry ingredients and combine. Little by little add the rest of the lukewarm water.
When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
Place dough in bowl with a spoon of flour on the bottom, cover with damp cloth and let rise in warm place for 2 hours.
Preheat oven to 175°C . Punch dough down, and after having whitened your hands, make several little balls, then use your hands to pat out each piece into a sort of oblong, rounded at the ends (5 cm diameter more or less).
Using the top of your fingers, make indentations in the dough. Let rise 30 minutes more.
Brush top with olive oil, then sprinkle with fresh herbs.
Bake for 13-15 minutes until golden brown.

TIPS: instead of herbs you can put cherry tomatoes split in 2 and some fresh onion rings. Olives. Olives and tomatoes. Some sesame/poppy/sunflower seeds…


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