For the Dough

2 1/2 teaspoon of active dry yeast or 1 small cake (18 grams of fresh yeast)
Dash of malt syrup(optional)
11/2 cups warm water
2 tablespoons olive oil
2 1/2 table spoons (30 grams) lard, at room temperature
21/2 tablespoons non fat dry milk
33/4 cups(500 grams) unbleached all-purpose flour
11/2teaspoons(8 grams) salt
olive oil for brushing the tops
Sea salt for sprinkling the tops

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.
Baking. Heat the oven to 425 F.If you use baking stone the oven must be turn on 30 minutes before. Bake the 10 inch schiacciata 25 to 30 minutes, the 8 inch 22 to 25 minutes the smaller is the quantity of dough on the pie dish les is the time to baking them. Immediately brush the surface with oil. You may bake the larger schiacciate out of their pans directly on the stones for the last 10 minutes. You can served the small one hot or the large one can be cool it on racks to room temperature.