Ingredients:
- 250g of Type 1 Flour
- 250 g Wholemeal flour
- 250 ml of water
- 1 teaspoon fine salt
- 3 tablespoons of extra virgin olive oil
To prepare the wholemeal Schiacciata, start like this... dissolve the brewer's yeast in the warm water... mix the two flours and the salt... slowly add the water to the flours... knead well... now add the oil... knead until everything is mixed and homogeneous... at this point I take a bowl larger than the dough just created, I put a drizzle of oil and pour the dough into it, balling it up a bit... I cover it with cling film and let it rest for about two hours in a place protected from drafts... you will notice that it will rise and become almost double in size... then you can work it as you like by rolling it out in the pan lightly greased with oil... now bake at 230° or if you have it, set the "pizza" setting for cooking... in about 10-15 minutes, depending on the oven, your wholemeal Schiacciata is ready!!
If desired, grease it and sprinkle it with coarse salt.
Notes
Store the wholemeal Schiacciata for one or two days.
If you have time and prefer a more digestible result, you can reduce the amount of yeast and let it rise for longer.
