Name: Schiacciata Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 3 h
Cuisine: Italian
Ingredients: 4 cups all-purpose flour or bread flour; 1 1/2 cups warm water; 2 1/4 teaspoons active dry yeast or instant yeast; 1 teaspoon granulated sugar or honey; 2 teaspoons fine sea salt; 1/4 cup extra-virgin olive oil, plus more for the pan and topping; 1 tablespoon fresh rosemary leaves; 1 teaspoon coarse sea salt or flaky salt; 2 tablespoons water for topping

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Why You’ll Love This Recipe

I love Schiacciata because I can make an impressive homemade bread from a short list of basic ingredients. The dough develops a light interior while generous olive oil creates beautifully crisp edges and a flavorful golden crust.

I also enjoy the contrast between the salty surface, aromatic rosemary, and fruity olive oil. Although the dough needs time to rise, the hands-on preparation is straightforward.

Schiacciata is also incredibly versatile. I serve it as a snack, use it instead of regular bread with dinner, or fill it with cheese, vegetables, and other ingredients for a substantial sandwich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour or bread flour
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast or instant yeast
1 teaspoon granulated sugar or honey
2 teaspoons fine sea salt
1/4 cup extra-virgin olive oil, plus more for the pan and topping
1 tablespoon fresh rosemary leaves
1 teaspoon coarse sea salt or flaky salt
2 tablespoons water for topping

Directions

I start by combining the warm water, yeast, and sugar in a large mixing bowl. If I’m using active dry yeast, I let the mixture stand for about 5–10 minutes until it becomes slightly foamy. When I use instant yeast, I can move ahead more quickly.

I add the flour, fine sea salt, and 2 tablespoons of olive oil. I mix everything until a shaggy dough forms.

I knead the dough on a lightly floured surface for about 8–10 minutes, until it becomes smooth and elastic. I can also knead it with a stand mixer fitted with a dough hook.

I lightly coat a clean bowl with olive oil, place the dough inside, and turn it once to coat. I cover the bowl and let the dough rise in a warm place for about 1–1 1/2 hours, or until approximately doubled in size.

I generously coat a large baking sheet or rectangular baking pan with olive oil. I transfer the risen dough to the pan and gently stretch it toward the edges with my fingertips. If the dough keeps springing back, I let it rest for 10 minutes before stretching it again.

I cover the dough loosely and let it rise for another 30–45 minutes until it looks puffy.

Meanwhile, I preheat my oven to 425°F (220°C).

Once the dough has risen, I use my fingertips to press deep dimples across the entire surface. I mix about 2 tablespoons of olive oil with 2 tablespoons of water and drizzle the mixture over the dough, allowing some of it to collect in the dimples.

I scatter the rosemary and coarse salt evenly over the surface.

I bake the Schiacciata for approximately 20–25 minutes, or until the top is deeply golden and the edges are crisp.

I remove it from the oven and immediately drizzle a little more extra-virgin olive oil over the top. I let the bread cool slightly before slicing and serving.

Servings and Timing

This recipe makes approximately 8–10 servings.

Preparation time: 20 minutes
First rise: 1–1 1/2 hours
Second rise: 30–45 minutes
Cooking time: 20–25 minutes
Total time: about 2 1/2–3 hours

Variations

For tomato Schiacciata, I press halved cherry tomatoes into the dough before baking. I drizzle them generously with olive oil and add oregano or rosemary.

For an olive variation, I scatter pitted green or black olives across the dough. I press them gently into the surface before adding olive oil and salt.

For garlic and herb Schiacciata, I add thinly sliced garlic with rosemary, thyme, or sage. I make sure the garlic is lightly coated with oil so it doesn’t dry out too quickly.

For onion Schiacciata, I add very thinly sliced red or yellow onions over the top before baking. I sometimes combine them with rosemary and a small amount of coarse salt.

For a sandwich-style Schiacciata, I bake the bread without heavy toppings and let it cool before slicing it horizontally. I then fill it with ingredients such as mozzarella, tomatoes, grilled vegetables, pesto, or arugula.

Storage/Reheating

I find Schiacciata tastes best on the day I bake it, especially while the exterior is still crisp. I store leftovers in an airtight container or tightly wrapped at room temperature for up to 2 days.

For longer storage, I cut the bread into portions, wrap them well, and freeze them in a freezer-safe container for up to 2–3 months.

To reheat Schiacciata, I place it in a 350°F (175°C) oven for about 5–10 minutes. This helps restore the crisp exterior much better than microwaving.

When reheating frozen pieces, I can let them thaw first or warm them directly from frozen, allowing a few extra minutes in the oven.

FAQs

What is Schiacciata?

Schiacciata is a Tuscan-style flatbread. Its name relates to the idea of something pressed or flattened, which matches the way I stretch and dimple the dough before baking it with olive oil and salt.

What is the difference between Schiacciata and focaccia?

I find the breads closely related, but Schiacciata is particularly associated with Tuscany and is often relatively thin with a crisp, olive-oil-rich crust. Focaccia has many regional Italian forms and can vary considerably in thickness, hydration, and toppings.

Why didn’t my Schiacciata rise?

I make sure my yeast is active and that the water isn’t excessively hot. I also give the dough enough time to rise in a comfortably warm environment. A cool kitchen can make the rising process take longer.

Can I prepare Schiacciata dough ahead of time?

Yes. I can prepare the dough and let it rise slowly in the refrigerator overnight. I bring it toward room temperature before stretching it into the prepared pan and allowing the final rise.

What can I serve with Schiacciata?

I love serving Schiacciata with soups, salads, roasted vegetables, cheeses, olives, and Mediterranean-style dips. I also slice it horizontally and use it for sandwiches or simply enjoy a warm piece with good-quality extra-virgin olive oil.

Conclusion

Schiacciata gives me everything I love about rustic Italian bread: a golden crust, airy interior, fragrant rosemary, plenty of olive oil, and a touch of coarse salt. The ingredients are simple, but giving the dough enough time to rise creates a bread with wonderful flavor and texture.

Schiacciata Recipe

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Schiacciata is a rustic Tuscan flatbread with a crisp, golden olive-oil-rich crust and a soft, airy center. Fresh rosemary and coarse sea salt give this classic Italian bread a simple, fragrant finish.

Author: Laura
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 3 hours
Yield: 8–10 servings
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegan

Instructions

Combine the warm water, yeast, and sugar in a large mixing bowl. If using active dry yeast, let it stand for 5–10 minutes until slightly foamy.
Add the flour, fine sea salt, and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8–10 minutes, or use a stand mixer fitted with a dough hook, until the dough is smooth and elastic.
Lightly coat a clean bowl with olive oil. Place the dough in the bowl, turn to coat, cover, and let rise in a warm place for 1–1 1/2 hours, or until approximately doubled in size.
Generously coat a large baking sheet or rectangular baking pan with olive oil. Transfer the risen dough to the pan and gently stretch it toward the edges with your fingertips. If it springs back, let it rest for 10 minutes before continuing.
Cover the dough loosely and let it rise for another 30–45 minutes, until visibly puffy.
Preheat the oven to 425°F (220°C).
Use your fingertips to press deep dimples across the surface of the risen dough.
Mix 2 tablespoons of olive oil with 2 tablespoons of water and drizzle the mixture evenly over the dough, allowing some to collect in the dimples.
Scatter the rosemary and coarse sea salt evenly over the surface.
Bake for 20–25 minutes, or until the top is deeply golden and the edges are crisp.
Remove from the oven and drizzle with a little additional extra-virgin olive oil. Let cool slightly before slicing and serving.

Notes

Use warm rather than hot water to avoid damaging the yeast.
If the dough resists stretching in the pan, let it rest for about 10 minutes before trying again.
For tomato Schiacciata, press halved cherry tomatoes into the dough before baking and season with olive oil and oregano or rosemary.
For an olive variation, press pitted green or black olives into the dough before adding olive oil and salt.
For garlic and herb Schiacciata, top with thinly sliced garlic and rosemary, thyme, or sage, coating the garlic lightly with oil.
For onion Schiacciata, add very thinly sliced red or yellow onion before baking.
For sandwiches, keep the toppings simple, cool the baked bread, and slice it horizontally before filling.
The dough can be prepared ahead and allowed to rise slowly in the refrigerator overnight. Bring it toward room temperature before stretching and completing the final rise.
Store leftover Schiacciata tightly wrapped or in an airtight container at room temperature for up to 2 days.
Freeze well-wrapped portions for up to 2–3 months.
Reheat in a 350°F (175°C) oven for 5–10 minutes to restore the crisp exterior.

Nutrition

Serving Size: 1 piece
Calories: 260 kcal
Sugar: 1 g
Sodium: 590 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg