Tuscan flatbread (Schiacciata) from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 309) by Maurizio Leo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on May 20, 2023

    Made levain overnight. My dough was quite slack… (recipe gave hydration at 67%, but mine seemed wetter); I had to add some extra flour. Baked 425 fan and added steam for first 20 minutes. Needed an extra 5 min added to the oven time to brown the crust. Taste was good, but I wasn’t that happy with the texture; probably user error and will try again at some point.

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