Let’s go for this schiacciata bread by @danielerossichef1933 😍

INGREDIENTS (4 SERVINGS)
2 1/2 cups all-purpose flour
1 1/4 cups Manitoba flour (medium strength) (220-240w)
1/3 cup semolina flour
1 1/3 cups water
3g brewer’s yeast
1 1/2 tbsp extra-virgin olive oil
1 tsp malt or honey
Salt to taste
3 sausages, 8.8 oz each

METHOD
Mix together the water, flours, and crumbled yeast. Knead the dough and then add the malt or honey, extra-virgin olive oil, and salt. Once everything is mixed together, let it rest in a turned-off oven for at least one to one and a half hours, then perform a folding session.

Dampen your hands and work surface. Take the dough from the center and lift it up. Lay one end on the work surface, lift the other end and fold it over the one on the surface like a book. Turn the dough 194°F (90°C) and repeat. Do this three times. This step is necessary to stretch the gluten mesh, incorporate carbon dioxide, and give strength and structure to the dough. Do three folding sessions, spaced 40 minutes apart.

Let the dough rise in a pan, covered with a lid or another pan, or with plastic wrap. Spray it with water occasionally, as it needs to remain moist. Then transfer it to another pan lined with parchment paper.

Press lightly with your fingertips to create the classic holes in the dough, then spread some more oil, water, and salt over the surface, which will collect in the holes.

Finally, add the wurstel sausages and let it rest for another 10 minutes, then bake at 450°F (230°C) for 7 minutes. Lower the temperature to 375°F (190°C ) and continue cooking for 9 minutes. Finally, remove the pan and place the flatbread directly on the oven rack for another 9 minutes at 375°F (190°C).

Once cooked, let it cool for a few minutes and it will be ready to enjoy!

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