Schiacciata toscana

Method

1. 1 Knead the dough with yeast, water, and olive oil for 15 minutes, then let it rise for 3 hours.
2. 2 Spread the dough on a tray lined with olive oil and let it rise for a second time for 1 hour.
3. 3 Press your finger down to create deep indentations all over the surface of the dough; these indentations are where the oil and salt have collected.
4. 4 This savory version contains only olive oil and coarse salt, unlike the fresh grape version which is a sweet autumn harvest cake.
5. 5 Drizzle with olive oil, then sprinkle with coarse salt and thyme leaves.
6. 6 Bake at 220 degrees for 22 minutes, then slice horizontally and use as a prosciutto sandwich while still warm.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: spray the schiacciata surface with oil, cook in a steamer at 235 degrees for 14 minutes and flip after 7 minutes; the salted side crisps up faster, a larger loaf should be divided into two pieces.