Yeast-Risen Schiacciatine

Method

1. In a stand mixer, combine 150g water, 35g extra-virgin olive oil, and 6g salt.
2. Add 300g flour (or a mix of 150g plain and 150g Manitoba) and mix with the paddle attachment until a rough dough forms.
3. Add 3–5g fresh brewer's yeast dissolved in 1 teaspoon of water. Switch to the dough hook and knead until smooth and elastic, about 3–4 minutes.
4. Finish kneading by hand on the work surface. Form a ball and place in a bowl. Do not cover with plastic wrap. Let rise at room temperature for 1 hour.
5. After the first rise, shape the dough into a ball again, then divide it into small pieces (about 50–60g each) and form into balls. Place them on a clean baking sheet (no oil). Let rise for about 2 hours, until doubled in volume.
6. Just before baking, flatten each ball with your fingertips, creating dimples. Do not use a rolling pin. The shape should be irregular.
7. Lightly brush the surface with water. Sprinkle with a pinch of salt and drizzle with olive oil. The oil will fill the dimples.
8. Bake in a preheated oven at 220°C for about 10 minutes, until golden.
9. Serve warm, plain or with toppings like prosciutto and mozzarella.