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You may call it schiacciata, pizza bianca or focaccia toscana, Accompanied by a few slices of prosciutto or a squashed tomato. with ripe, bursting figs,
INGREDIENTS
serves 4
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3 1/2 cups 00 type flour (or plain)
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1/2 cup wholemeal flour
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1 teaspoon of dry yeast
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1-1/4 cup lukewarm water
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1/2 teaspoon of sugar
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2 teaspoons of salt flakes+ more for sprinkling on top
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Extra-virgin olive oil, to grease the bowl and to drizzle on top.
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Rosemary sprigs
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Cheese, figs, salami to serve
HOW TO
1. Dissolve yeast and sugar in water. Stand for 5 minutes or until frothy.
2. Place flour in a large mixing bowl, add the yeasted water and mix for 1-2 minutes, then tip the dough onto a floured surface, add the salt and knead vigorously for 10 minutes or until the dough is smooth and elastic. Shape it into a ball. A standing mixer fitted with a dough hook will make short work of this. As all flours tend to differ slightly, you may have to add a little more water of a little more flour in order to have the perfect dough. You want a soft, pliable dough, but not too sticky.
3. Rest the dough in an oiled bowl, covered with a tea-towel for 30 minutes, then lift it out, place it back onto a floured surface, stretch it with your hands and fold it into three and then back into a ball. Put the dough back in the bowl to rest for another 30 minutes, then stretch and fold again. As tedious as this process sounds, this is paramount for obtaining a light, crispy and easy to digest base.
4. After the second stretch-and-fold, place the dough in a large oiled container fitted with lid (like a Tupperware one). Place in the fridge (with the lid on) and slow-prove for a minimum of 6 hours, up to 4 days.
5. When you are ready to make you pizza, take the dough out of the fridge and place it in an oiled bowl and cover it with a tea-towel. Rest at room temperature for 30-45 minutes.
6. Preheat you oven to 200 C (395 F). If using a pizza stone, put in the oven now to heat up. Roll the dough onto a a sheet of baking paper to 1/2 cm (0,2 inches) thick. Drizzle with EVOO, salt flakes and rosemary and slide onto the hot pizza stone or onto a baking tray. If using a pizza stone, slide off the baking paper after 15 minutes to allow the bottom of the crust to go crispy. Bake for 20-25 minutes or until golden and crunchy. Serve hot, warm or cold with your favorite antipasto snacks.