Incomplete Projects and Journeys

Passport & Plate - Schiacciata: Tuscan Flat Bread

Italy | Tuesday, March 3, 2015 | 4 photos

Biga (sponge)-made 18-24 hours in advance:
1/2 heaping cups of all purpose flour
1/2 cup of warm water
1 tsp yeast
1 tsp of sugar

Dough:
4-5 cups of flour
1 teaspoon of salt
1 tablespoon of Olive Oil
1 whole biga
1 teaspoon dry yeast
2 teaspoon sugar
3/4 cups of warm water
1/4 cup of milk
extra virgin olive oil and sea salt for top of bread

Biga Instructions (18-24 hours in advance): Whisk yeast and sugar into warm water and let sit for 10 minutes. You will see frothy bubbles forming on top, which means your yeast is working. Mix in flour to form an evenly wet, sticky dough. Cover with loose plastic wrap and let sit on a counter for 18-24 hours. You can also keep biga in the refrigerator for 3-5 days.
Dough Instructions: Dissolve yeast and sugar in water for about 10 minutes. Mix flour, salt, oil and biga together (in food processor or with a spoon). Slowly add milk(through feeding tube of food processor or by hand) Then slowly add yeast water, knead on floured surfaced for 15-20 minutes as dough becomes smooth and elastic. I found this dough a little too sticky to complete all of the kneading in the food processor, so you may have to do the final cup of flour by hand. I still found the processor nice for getting all of the preliminary ingredients together.
Feel dough throughout to make sure it feels evenly moist and if it feels lumpy continue to knead.
Place dough in a lightly oiled bowl and cover loosely with plastic wrap. Place in a warm, draft free place.
Let rise until double its size or press your finger in and if the indentation stays (approx. 1 hour).
Punch the dough and turn it out onto a floured work surface. Pressing down and even slapping the dough onto your counter will help get the air out. Begin shaping dough to fit onto a medium sized, oiled cookie sheet that has a slight rim.
You can do this much like shaping a pizza, stretching the dough with your hands.
Make indents in the top of the dough, brush it with a generous amount extra virgin olive oil, sprinkle with sea salt and let rest for about 30 minutes. Bake at 425 for 20 minutes or until golden, brush with a second coating of oil right after you take if from the oven.You can also be creative by adding toppings before you bake, typically green olives, onions, or zucchini.