(= Tuscan Flatbread)
Dissolve the sugar and yeast in the warm water and wait for a slight froth to appear on the surface – it indicates that the yeast is beginning to “come to life”. Then add the wine and milk. Pile the flour up on your work surface, form a “well” in the centre, add the salt and gradually mix in the liquid. Knead until you obtain a smooth dough. Grease a steel pan, put the dough in it and leave to rise for an hour. Cover the pan with cling film and make little holes in it, so that the gas produced as the dough rises can escape. After an hour, take a baking tray (steel, aluminium or enamelled) line it with greaseproof paper, pour plenty of olive oil onto it and start stretching the dough out by hand until it takes the shape of the tray. Now turn the dough over, so the greased side is on top. Stretch it out again so that it fills the baking tray, cover it with cling film again and leave to rise for 45 minutes. Preheat the oven to 220 °C. Sprinkle coarse salt over the dough, prick the surface with a fork (the schiacciata doesn’t rise and cooks more evenly) and bake for at least 25 minutes until it’s golden brown underneath where it comes into contact with the baking tray. Lift a corner slightly with a knife to “spy” underneath and see whether it’s ready. Let it cool slightly, then drizzle with olive oil again and serve.