Yeast-Free Schiacciatine

Method

1. In a bowl, mix 150g water, 35g extra-virgin olive oil, and 6g salt.
2. Add 300g of all-purpose flour (or a mix of 150g plain flour and 150g Manitoba flour) and knead until a smooth dough forms (about 3–4 minutes).
3. Cover the dough with plastic wrap and let it rest at room temperature for 40 minutes to 1 hour.
4. Divide the dough in half. On a lightly floured surface, roll each piece as thin as possible, almost translucent.
5. Transfer to a baking sheet. Brush the surface with olive oil, sprinkle with oregano and a pinch of salt. Prick all over with a fork.
6. Bake in a preheated oven at 240°C (fan-assisted if possible) for 6–7 minutes, until golden and crispy.
7. Serve warm, plain or with your favourite toppings.