Schiacciata sits close to focaccia but should not be written as the same bread. It is flatter, oilier at the surface, and baked until the crust has a crisp bite while the middle stays tender.
This version uses a long cool rise so the dough is easy to stretch thin without turning dense. The dimples are shallow and irregular, the oil is generous, and the finish is salt and rosemary, not a heavy topping.
Set servings and units first. You can change them anytime.
Mix the flour, water, yeast, and fine sea salt until no dry flour remains. Cover and rest 20 minutes.
Add 2 tablespoons olive oil and fold the dough over itself until the oil is absorbed. Cover and rest 30 minutes.
Stretch and fold the dough from four sides, then cover and refrigerate 12 to 14 hours.
Oil a rimmed baking sheet with 2 tablespoons olive oil. Turn the dough onto the sheet and rest 30 minutes.
With oiled fingers, gently stretch the dough toward the corners. Rest 20 minutes if it resists, then finish stretching to a thin, even layer.
Heat the oven to 450 F. Dimple the surface lightly, drizzle with the remaining olive oil, and scatter rosemary and flaky salt.
Bake 18 to 22 minutes, until the edges are crisp and the top is golden. Cool 10 minutes before cutting.
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If the dough springs back, stop stretching and let it rest. Time relaxes the gluten better than force, and force makes the finished bread tough.
Six Italian regions. Nothing reformulated. Imported direct.
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