Traditional Rosemary Olive Oil Schiacciata

Ingredients

• Yeast: active dry yeast or fresh yeast
• Dash of malt syrup (optional)
• Water: warm water (≈ )
• olive oil
• lard, room temperature
• non-fat dry milk
• Flour: (≈ cups unbleached all-purpose)
• Salt: (≈ )
• Olive oil for brushing
• Sea salt for topping

Preparation Method

1. Hand method: Dissolve yeast and malt syrup (optional) in warm water; rest ~10 minutes until creamy. Stir in olive oil, lard, and dry milk.
2. Combine flour and salt; make a well and gradually incorporate the liquid. Knead until velvety and smooth, ~8–10 minutes.
3. Mixer: Same steps; mix with paddle 2 minutes, switch to hook and knead 5–6 minutes (add salt near the end).
4. First rise: Cover until doubled, 1–2 hours. Divide, shape into balls, rest 15 minutes. Press into pans or free form.
5. Second rise: Brush with oil, top with sea salt and rosemary. Rise ~1 hour.
6. Bake at 425°F — 8″: 22–25 min; 10″: 25–30 min. Brush with oil after baking.