Time: 40 minuti
Difficulty: facile

In summer, I always look for crunchy, light foods that can accompany my salads. Today, I'm offering you this crispy corn schiacciatina.
Characteristics: Crispy schiacciata is a typical Tuscan product, characterized by a thin, flat dough, rolled out and baked at high temperatures to become crumbly and golden.
Sometimes enriched with a generous drizzle of extra virgin olive oil and a sprinkle of salt on top, it's perfect both as a snack and stuffed with traditional cured meats or local cheeses.
History: It seems this recipe originated as a "test" dough to test oven temperatures before baking the weekly loaves of bread. It has since become a sought-after and popular product.
Note: The ancestor of this focaccia was a rustic, flattened dough of grains and water, baked directly on hot stones.

Ingredients for 4
450 g Molino dalla Giovanna Lactose-Free Bread and Pizza Special
50 g gluten-free corn flour
390 g water
12 g fresh yeast
60 g extra virgin olive oil
12 g fine salt
A pinch of ground black pepper
For dusting
Gluten-free corn flour for polenta

Method
Pour the dry ingredients into a bowl and whisk well until smooth.
Place the water and crumbled yeast in the bowl of a stand mixer, or in a large bowl, and mix until the yeast is dissolved.
Add the mixture and incorporate, working the dough vigorously. Then add the oil, pepper, and salt as the last ingredient.
Continue mixing for a couple of minutes, checking the consistency; it should be quite spongy.
Once the dough is ready, place it on a cutting board, divide it into 3 parts, and roll it out with polenta flour to form a 22 cm diameter circle.
Preheat the oven to 250°C (480°F), heating a baking stone (if you don't have one, use a baking sheet lined with parchment paper). Bake the schiacciatine, brushing the surface of the dough with oil. Bake for 15 minutes on a baking sheet lined with parchment paper, or 4 minutes per side on a baking stone.
Remove from the oven, let cool, and enjoy with salads or cold cuts.