To prepare the olive oil schiacciata, start by pouring the Manitoba flour and all-purpose flour into a bowl.

Dust your hands with flour and crumble the fresh yeast, then pour in part of the cold water, keeping a bit aside.

Start kneading with a wooden spoon and pour in the remaining part of the water, continuing to knead.

Pour in the oil, incorporating it with the wooden spoon, and finally the honey.

Continue kneading until the dough changes consistency and becomes slightly soft and sticky.

Then lightly moisten your hands and knead by hand: lift one edge and bring it to the center, repeat for a few minutes.

Incorporate the salt and then transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for about 90 minutes, or until it doubles, keeping it in the oven with the light on or under a blanket.

After the time has passed, lightly wet your work surface and your hands, then pour the dough onto the surface and give it 3 reinforcement folds.

The movement is simple, lift from the central part.

Then the lower edge will be placed on the surface while the upper edge will be joined, placing it on top.

Repeat this operation 2 more times. Form a ball, cover and let it rise for another 30 minutes.

Line a 12x16 inch baking sheet with parchment paper, grease it, and then overturn the risen dough onto it.

Stretch with your fingertips, forming the classic focaccia holes.

Spray the surface with a little water and a bit more oil.

Salt to taste (in the traditional version, they use a lot of both seasonings).

Then bake it in a preheated oven in static mode at 450°F for about 7 minutes, then lower to 375°F and continue for another 9 minutes.

Remove the schiacciata from the baking tray and place it on the oven rack, then bake it again for another 9 minutes at 375°F.

Once out of the oven, brush your schiacciata with a bit more oil before enjoying it plain or slicing it in half and filling it.