Schiacciata alla Fiorentina 🫓

Zubereitung

1. 1

   Dissolve yeast in warm milk with a pinch of the sugar; rest 10 minutes until foamy.

2. 2

   Mix flour, remaining sugar, orange zest and salt; add olive oil, orange juice and yeast milk; knead 8-10 minutes to a smooth, slightly tacky dough.

3. 3

   Prove covered until doubled, about 90 minutes.

4. 4

   Divide into two rounds, stretch each by hand into a thick flattish disc — schiacciata means 'pressed' — and lay on a tray. Rest 20 more minutes.

5. 5

   Bake at 200 °C until deep gold, 18-22 minutes. Cool on a rack and bury under powdered sugar before serving.