Schiacciata

Instructions

1. Prepare the dough
   In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until frothy. Add the olive oil, then gradually mix in the flour and salt until a soft dough forms.
2. Knead the dough
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky. If it's too sticky, add a little more flour.
3. First rise
   Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape the dough
   Oil a large baking sheet (approximately 13x18 inches). Punch down the dough and spread it onto the baking sheet, stretching it to fill the pan. Press your fingertips all over the dough to create dimples.
5. Second rise and prep
   Drizzle the top generously with olive oil, sprinkle with coarse sea salt and herbs if using. Cover and let rise for another 30 minutes. Meanwhile, preheat the oven to 425°F (220°C).
6. Bake the schiacciata
   Bake in the preheated oven for 20-25 minutes until golden brown on top and cooked through. The bread should sound hollow when tapped on the bottom.
7. Finish and serve
   Remove from the oven and immediately drizzle with a little more olive oil. Let cool slightly before cutting into squares or rectangles to serve. Best enjoyed warm or at room temperature.