2tablespoonsof extra virgin olive oil + more to grease the pan and to drizzle on the surface
160gof shelled walnuts, finely chopped
1/2tablespoonof rock salt
The previous day, around dinner time, make the poolish, which will need at least 12 hours of fermentation. Dissolve the fresh brewer's yeast in cold water in a large bowl, then add the flour and stir with a whisk to remove any lump. Cover the bowl with plastic wrap and leave at room temperature until the next day.
After 12 hours the poolish is ready: it will be full of bubbles, alive.
Scrape the poolish in a large bowl, add the flour, salt, honey, extra virgin olive oil and start stirring, adding slowly the warm water. Knead the dough on a board but also in the bowl itself, for about ten minutes, giving time to the dough to absorb the water. It will be sticky and very soft.
Cover your hands with olive oil and form a ball of dough: place it in a bowl greased with olive oil.
Cover the bowl with a plastic wrap and let it rise at room temperature until doubled, for at least 3 hours.
After this time, always with oiled hands, gently deflate the dough and add the finely chopped walnuts, leaving aside only two tablespoons for later.
When the dough has absorbed all the finely chopped walnuts drizzle some olive oil on baking pan and gently stretch the dough into the pan.
Leave the dough in the pan, allowing some time in between every attempt to roll it out, pressing your fingers and gently stretching it, so that the dough will relax. Let it rise for about two hours.
Preheat oven to 220°C, drizzle more extra virgin olive oil on the surface, sprinkle the schiacciata with the finely chopped walnuts and some rock salt.
Bake the schiacciata for at least 20-25 minutes, until golden brown.