For the Dough
2 1/2 teaspoon of active dry yeast or 1 small cake (18 grams of fresh yeast)
The typical Tuscan Bread
Traditional rosemary olive oil "Schiacciata"
made with your hands
Stir the yeast and malt, if using, into the water in a medium-size bowl;let stand until creamy, about 10 minutes. Stir in the oil, lard, and dry milk.Mix the flour and salt in a widemouthed bowl and make a well in the center.Pour the yeast mixture into the well and gradually stir the flour into the liquid, Stir until well combined. Knead on a floured surface or in the big bowl until velvety and smooth,8 to 10 minutes. The dough should be soft, so add any extra flour sparingly.
Made with mixer
Stir the yeast and malt, if using, into a mixer bowl: let stand until creamy, 10 minutes. Stir in the oil, lard, and dry milk with the paddle.Add the flour and mix at low speed about 2 minutes. Change to the dough hook and knead 4 to 5 minutes. Add the salt and knead another 1 to 2 minutes. The dough will climb up the collar of the hook, and you will have to stop several time to push it down.The dough should be smooth, velvety, and softer than bread dough but firmer than croissant dough.
First rise. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 to 2 hours.
Shaping large "Schiacciate". Flatten the dough firmly on a lightly floured work surface and dived into 8 ounces (225 grams) and one 10 1/2 ounce (300 grams) pieces. Roll each piece into a ball and let rest under a towel for 15 minutes. Dimple and spread the balls with your finger to cover the bottoms of two oiled 8 inch pie plates and one oiled 10-inch pie plate, or shape free form on floured peels. Brush the tops with oil and sprinkle with sea salt.
Second rise. Cover with a towel and let rise until doubled, about 1 hour.
At this point you can garnished with the flavor that you want rosemary, garlic, tomato, olive etc.