Schiecciata

Ingredients

Measuring cups/spoons
Kitchen scale
Small covered container for the biga (mason jar, tupperware, etc.)
Mixing bowl
Cutting board/surface for preparing/proofing dough
Plastic sheeting, large plastic bag, or bread couche for covering proofing dough
Square cambro for proofing, if available
One half sheet pan or two quarter sheet pans
Oven
Bread knife

Mix all above ingredients together. Once combined, let rest at room temperature out of direct sunlight for 14-18 hours.

Add everything but the biga to the autolysed flour and water and mix. Once the water and salt has just started integrating (earlier is better), add the chunks of biga and continue mixing until everything has integrated.
Turn the dough onto a floured board. If using two quarter sheet pans, divide into two; otherwise, keep it as one piece. If square containers are available, fold dough until gluten has sufficiently developed and place in container, covered. Otherwise, shape each piece into a boule and let rest on the board, covered. Let rest for 1.5 hours.
Oil one half sheet pan for one dough or two quarter sheet pans for two doughs with olive oil. For each dough, turn the rested dough onto the oiled pan and pull it lightly and evenly o the shape of the pan. Then lightly use your fingers on top to spread it out further to make the shape of the pan. Drizzle olive oil over the top of the dough and use a brush to spread it out equally. Do the same with the other dough. Let rest for 1 hour.
Preheat the oven to 465F/240C.
After the dough has rested/proofed, drizzle more olive oil to the top of the dough and use your fingers to lightly dimple it down in semi-regular intervals.
Bake for 15 minutes. The resulting bread should be golden brown.
If baking one larger loaf, use a bread knife to slice horizontally through the center of the bread, making two pieces out of the top and bottom halves of the bread to make the top and bottom of a sandwich.

Last modified: 202509100059