Focaccia and schiacciata are both names for the flat, Italian hearth bread of which there are many varieties, but they all have one thing in common — the wonderful taste of fruity extra virgin olive oil and salt. It is best eaten warm.
Lightly grease a large pizza tin or baking sheet. Put the flour in a large bowl with the yeast,
Form the dough into a ball, and then press out with your hand into a rough circle, about
Carefully transfer the circle of dough to the prepared tin or sheet. Using a wooden salad fork, prick the surface deeply all over. Put the tin inside a large plastic bag and fold the bag under the tin, trapping plenty of air, so that the bag is puffed up well above the bread. Leave at room temperature for 1—2 hours until the dough has doubled in thickness.
Using a finger, press the pieces of olive slightly down into the dough at intervals, then trickle the remaining
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