Step 1

Prepare the Poolish. In a small bowl, combine the 1 cup Flour (all purpose, bread flour or typo 00), ½ cup Lukewarm water and ¼ tsp Instant yeast. Mix well, cover the bowl with plastic wrap, and rest it on the counter at room temperature. You want the Poolish to develop for 12-14 hours. It should rise and become really loose and bubbly.

Step 2

Prepare the Schiacciata dough. The next day, to a large bowl, add your risen Poolish mixture. Add 1 cup Lukewarm water and mix well using a wooden spoon or whisk. Add 2 tbsp Extra-virgin olive oil, 3 cups Flour (all purpose, bread flour or typo and 2 tsp Kosher salt. Mix well to combine. The dough will be shaggy. Let the dough rest for 30 minutes.

Step 3

Stretch and fold. Wet your hands lightly and grab the shaggy dough from the side and gently pull up and fold the dough over. Turn the bowl 90 degrees and repeat. Turn the bowl 90 degrees and repeat the stretch and fold. Turn and repeat. And finally, turn and repeat once more. You want to do 4 stretches and folds at this step. It’s ok if the dough is a bit messy looking. Cover with a towel and let it rest for 30 minutes on the counter.

Step 4

Repeat the stretch and fold. Repeat the stretch and fold process, cover, and repeat in 30 minutes. You want to do at least 3 sets of stretch and fold (but ideally 4 sets over 2 hours).

Step 5

Transfer to a greased tray. Preheat your oven to 450F/230C. Grease a baking tray and drop the dough in. Gently try to bring the dough to the edges. If you meet some resistance, cover and let the dough rest for 45-60 minutes. This will allow the dough to stretch naturally.

Step 6

Spread and dimple. Drizzle the top of the dough with a little olive oil and using your fingers dimple it all over, making sure to stretch it into the corners of the pan as you work. Sprinkle with a little sea salt.

Step 7

Bake. Place the tray in your preheated oven and bake for 20-25 minutes until the crust is golden brown. Cool on a wire rack for at least 20 minutes before enjoying.