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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.

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

Instructions

  1. 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.
  2. Add the flour, fine sea salt, and 2 tablespoons of olive oil. Mix until a shaggy dough forms.
  3. 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.
  4. 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.
  5. 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.
  6. Cover the dough loosely and let it rise for another 30–45 minutes, until visibly puffy.
  7. Preheat the oven to 425°F (220°C).
  8. Use your fingertips to press deep dimples across the surface of the risen dough.
  9. 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.
  10. Scatter the rosemary and coarse sea salt evenly over the surface.
  11. Bake for 20–25 minutes, or until the top is deeply golden and the edges are crisp.
  12. 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

Find it online: https://thefamilycooking.com/schiacciata-recipe-2/