Preparation

1. 1

   Step 1 of 6: Prepare the dough: in a large bowl, sift the flour and add the yeast. Add the salt, olive oil, and a little water at a time, starting to mix with a fork. Keep adding water until the dough becomes smooth and homogeneous.

2. 2

   Step 2 of 6: Knead the dough: transfer the dough to a lightly floured surface and knead it for about 5 minutes until you obtain a soft but elastic consistency. Cover the dough with a cloth and let it rise for 4 hours.

3. 3

   Step 3 of 6: Roll out the dough: once risen, take the dough back and roll it out with a rolling pin on a floured surface. You can roll it out like a focaccia (fairly thin, about 1 cm thick) or thicker if you prefer a softer texture.

4. 4

   Step 4 of 6: Add some black olives or chopped sun-dried tomatoes on top of the dough.

5. 5

   Step 5 of 6: Cooking: transfer the dough to a baking tray lined with parchment paper. Sprinkle the surface with a little coarse salt and a drizzle of oil to give extra crispness.

6. 6

   Bake in a preheated static oven at 200°C for about 20-25 minutes, or until the surface of the ciaccino is golden and crisp.