Schiacciata Alla Fiorentina

• 2 1/2 cups (300 grams) plain flour
• 3/4 ounce (20 grams) fresh yeast dissolved in some warm water
• 3 1/2 ounces (100 grams) lard (or, less traditional, butter)
• 1/2 cup (100 grams) sugar
• 1 egg plus 2 egg yolks
• Zest of 1 orange
• Pinch of salt
• 1 teaspoon vanilla
• Powdered sugar for dusting
• Powdered bittersweet cocoa for dusting (optional)

1. In a bowl, combine the flour and fresh yeast (along with the water) until you have a dough. Cover with a tea towel and place in a warm, dry spot to rise for about one hour or until it has doubled in size.
2. Beat in the lard, sugar, eggs, orange zest, vanilla and salt until well combined. Place the dough in a buttered rectangular tin. It should be about 2cm or 2/3 inch in height. Cover with a tea towel and let the schiacciata rise for 2 more hours.
3. Bake at 350 u0b0F (180u0b0C) for 30 minutes or until the surface is golden brown and a skewer inserted in the middle comes out clean. Turn onto a wire rack to cool and when cooled completely, dust liberally with powdered sugar.
4. If you like, cut out a mask of the Florentine lily and dust with cocoa powder. If desired, cut through the middle of the cake and fill with some slightly sweetened, freshly whipped cream, pastry cream or diplomat cream (half pastry cream, half whipped cream) before dusting with powdered sugar.

flour, yeast, lard, sugar, egg, orange, salt, vanilla, powdered sugar, powdered bittersweet cocoa for dusting

Taken from food52.com/recipes/26928-schiacciata-alla-fiorentina (may not work)