Schiaccata - flat bread from Tuscany

Made this over the weekend and we enjoyed it so much I thought I'd share. It's similar to focaccia, but from another part of Italy. I used carmelized onions for the topping.

Schiacciata with Starter*
(pronounced skee-ah-CHA-ta)
From Carole Field's "Focaccia - Simple breads from the Italian Oven"

[First rise can be done in the refrigerator overnight; just cut the amount of yeast to 1/2 teaspoon and
measure the starter cold. The long, slow rise will bring out the flavor.]

DOUGH

3/4 teaspoon active dry yeast
1-1/2 cups warm water, 105 to 115F
7 tablespoons (100 grams) Starter
2-1/2 tablespoons extra-virgin olive oil
3-1/4 cups unbleached all-purpose flour, preferably organically grown and stone ground
1-1/2 teaspoons sea salt

TOPPING

2 tablespoons extra-virgin olive oil
1/4 to 1 teaspoon coarse sea salt
Freshly ground black pepper; optional


- Whisk the yeast into the warm water in a large mixing bowl and let stand until creamy, about 10 minutes.
Chop up or squeeze the starter through your fingers into the bowl and stir in the olive oil. If you are
making the dough by hand, combine the flour and the salt and stir them into the yeast mixture in 2
additions. Knead on a lightly floured surface for 8-10 minutes or until velvety, moist, and slightly
sticky.

- If you are using a heavy duty electric mixer, stir in the flour and salt with the paddle attachment and
mix for two minutes. Change to the dough hook and knead for 5 minutes on low speed, or until the dough is
velvety and moist but not sticky.

- First rise. Place the dough in a lightly oiled container, cover tightly with plastic wrap, and let rise
until doubled, about 1-1/2 hours.

- Shaping and second rise. You may divide the dough into 3 equal pieces and spread each in an oiled 9-inch
pie pan, or you may moisten your hands and spread all the dough on an oiled 11 x 17-inch baking pan. Cover
with towels and let rise until doubled, about 2 hours.

- Third rise. At least 30 minutes before you plan to bake, preheat the oven to 425F with a baking stone
inside, if you have one. Dimple the dough with vigor - it is very responsive - drizzle it with 1-1/2
tablespoons olive oil, and sprinkle with coarse salt and the optional freshly ground black pepper; leave
for 30 minutes.

- Baking. Just before baking, sprinkle the remaining oil over the top of the schiacciata - don't be
hesitant or sparing. Place the pan directly on the baking stone. Bake for 5 minutes, then reduce the
temperature to 400F, spraying the oven walls and floor with cold water from a spritzer bottle 3 times in
the first 10 minutes. Continue baking until the schiacciata is golden brown on top and underneath (check by
lifting one corner with a spatula), about 20 to 25 minutes. Immediately remove from the pan and place on a
rack. Serve warm or at room temperature.

Makes one 11 x 17-inch schiacciata or three 9-inch round schiacciate; serves 10-12.

*STARTER (Biga)

1/2 teaspoon active dry yeast
1/4 cup warm water, 105 to 115F
1-1/4 cups plus 2 tablespoons water, room temperature
3-3/4 cups unbleached all-purpose flour

- Sprinkle the yeast over the warm water in a large mixing or mixer bowl, whisk it in, and let stand until
creamy, about 10 minutes. Stir in the remaining water and then the flour, mixing with a wooden spoon for
about 100 strokes or with the paddle attachment of a heavy-duty mixer for 1 to 2 minutes until a sticky
dough is formed.

- Rising. You may leave the dough in the mixing bowl or transfer it to a lightly oiled bowl. Cover it
tightly with plastic wrap and let rise at cool room temperature for 6 to 24 hours. The starter will triple
in volume then collapse upon itself. It will still be bubbly, wet, and sticky when ready to use. Cover and
refrigerate after 24 hours. When needed, scoop out the desired amount. This recipe can easily be doubled.

The starter will keep for 3 to 4 days in the refrigerator, becoming sourer and tangier as time passes. You
may freeze it for later use, or discard it after 5 days.