Schiacciata all'olio

1. In a small bowl, dissolve the yeast in warm water and let sit for about 5 minutes or until activated. In a large bowl, mix the flour, salt, olive oil, and dissolved yeast. When dough begins to come together, turn out onto a clean surface dusted with a little flour. Knead until the dough is smooth, approximately 10 minutes. Place dough in a clean bowl that you oiled with a little olive oil. Turn the dough so that both sides are lightly coated with oil. Let rise in a warm place for 1 to 1 1/2 hours.
Oil a wide baking pan and spread out the dough using your fingers so that the dough fits the pan. Make indentations with your fingertips on the surface of the dough, then drizzle with olive oil and sprinkle with salt. Let rest 30 minutes.
In a hot oven (220°C/425°F), bake the schiacciata for approximately 20 minutes or until it is a lovely light golden brown color.
Drizzle with olive oil as soon as you pull it from the oven.