julieschaffer

Claudia's Bread (Schiacciata) - means pressed, squished

Ingredients
6 1/2 cups "00" flour
4 cups room temperature water-not warm at all.
4 tablespoons live yeast (Valorosa Foods, Kelowna)
Method
Place live yeast in water.
Add 3 heaping teaspoons brown sugar.
Blend the dough lightly.
Then add 3 teaspoons of Mediterranean salt.
Mix with a spoon 8 times-pick up and over.
Sometimes you may need extra water-you want the dough to be sticky and runny.
Open up any lumps.
Open the edges and add approximately one tablespoon of cold-pressed extra virgin olive oil. (DOP)
Cover.
Every 40-45 minutes, for 3 times, fold.
Then let rest for one hour.
Bake
Use extra large cookie sheet.
Line with parchment paper.

Drizzle oil on the parchment paper so the dough doesn't stick.

Pour out dough.

Generously drizzle oil on top of the dough so that it is "puddled with oil."

Work in the oil with your fingertips bringing the dough to the edges of the cookie sheet.

Add coarse sea salt (Fratelli's) from up high so that you can see where it is landing.

Bake at 450 degrees for 24 minutes until golden brown. Note - oven temperatures differ.