Uses half the yeast for a flatter bread. Refrigerated the dough overnight for increased flavor. Hazan's method of pouring a mix of olive oil and water on dough before baking creates great texture. Don't mix salt into oil/water mixture, sprinkle after. Use a mix of chopped and whole fresh rosemary.
Usually, schiacciata uses less olive oil, but for a crispy bread, oil the pan well and cook at 450 to produce a golden brown crust.