Schiacciata with Sourdough Starter

Name: Schiacciata with Sourdough Starter
Cuisine: American
Ingredients: 5.3 oz sourdough starter (150 grams); 1 teaspoon honey; 1 1/4 cups all-purpose flour (150 grams); 1 1/4 cups semolina flour (150 grams); 3/4 cup water (200 ml); 1 teaspoon salt; 1 1/2 tablespoons extra virgin olive oil (20 grams)

Daniele Bacci @Dagnolo

Schiacciata with Sourdough Starter

Daniele Bacci @Dagnolo

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Ingredients

5.3 ozsourdough starter (150 grams)
1 teaspoonhoney
1 1/4 cupsall-purpose flour (150 grams)
1 1/4 cupssemolina flour (150 grams)
3/4 cupwater (200 ml)
1 teaspoonsalt
1 1/2 tablespoonsextra virgin olive oil (20 grams)

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Steps

1

Combine the sourdough starter and honey with part of the water in a stand mixer bowl. Mix using the dough hook attachment.
2

Add the flours and the remaining water. Knead for 10 minutes.
3

Gradually add the salt and olive oil while continuing to knead.
4

Cover and let rest for 20 minutes at room temperature.
5

Fold the dough three times, every 20 minutes, then let it rise until doubled in size.
6

Spread the dough onto a rectangular baking sheet and let it rest for at least another hour.
7

Press your fingertips into the dough to create the classic dimples. Drizzle with olive oil and sprinkle with coarse salt. If you like, add other toppings such as cheese, cherry tomatoes, or onions.
8

Bake for 20 minutes in an oven preheated to 450°F (230°C), placing the baking sheet on the bottom rack for the first 8 minutes, then move it to the middle rack to finish baking.