Schiacciata Recipe

Why You’ll Love This Recipe

I love making schiacciata because I get an impressive homemade bread from a relatively simple yeast dough. The combination of olive oil, sea salt, and a hot oven creates a crisp surface while the inside stays light and pleasantly chewy.

I also find schiacciata extremely versatile. I can keep the topping traditional with just olive oil and salt, add rosemary and herbs, or slice the finished bread horizontally and fill it with cheese, vegetables, or cured meats.

Ingredients

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

• 4 cups bread flour or all-purpose flour
• 1 1/2 cups warm water
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon granulated sugar or honey
• 2 teaspoons salt
• 3 tablespoons extra-virgin olive oil, plus more for the pan and topping
• 1 teaspoon coarse sea salt, for topping
• Fresh rosemary, optional

Directions

1. I combine the warm water, sugar, and yeast in a large bowl. I let the mixture stand for about 5–10 minutes, until the yeast looks foamy.
2. I add the flour, salt, and olive oil. I mix everything until a rough, slightly sticky dough forms.
3. 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 using a stand mixer fitted with a dough hook.
4. I lightly oil a clean bowl and place the dough inside. I cover it and let it rise in a warm place for about 1–1 1/2 hours, or until approximately doubled in size.
5. I generously coat a large baking sheet or rectangular baking pan with olive oil.
6. I transfer the risen dough to the prepared pan and gently stretch it toward the edges. If the dough keeps springing back, I let it rest for about 10 minutes before stretching it again.
7. I cover the dough loosely and let it rise again for approximately 30 minutes.
8. I preheat my oven to 425°F (220°C).
9. I drizzle the surface of the dough generously with extra-virgin olive oil. Using my fingertips, I press deep indentations across the entire surface without completely deflating the dough.
10. I sprinkle coarse sea salt over the top. If I’m using rosemary, I scatter it evenly over the dough.
11. I bake the schiacciata for about 20–25 minutes, until the surface is deeply golden and the edges are crisp.
12. I remove the bread from the oven and drizzle a little more olive oil over the surface while it’s still warm.
13. I let my schiacciata cool for at least 10–15 minutes before slicing and serving.

Servings and Timing

This recipe makes one large schiacciata, which I usually cut into approximately 10–12 pieces.

• Prep time: 20 minutes
• First rise: 1–1 1/2 hours
• Second rise: 30 minutes
• Cook time: 20–25 minutes
• Total time: About 2 hours 30 minutes
• Servings: 10–12 pieces

Variations

Rosemary Schiacciata

I scatter fresh rosemary leaves over the dough before baking. I especially like the combination of rosemary, coarse sea salt, and fruity extra-virgin olive oil.

Tomato Schiacciata

I gently press halved cherry tomatoes into the surface before baking. I finish them with olive oil, salt, and dried oregano or fresh herbs.

Onion Schiacciata

I add very thinly sliced onions to the top before baking. I like how they soften, caramelize slightly, and add a subtle sweetness to the bread.

Garlic and Herb Schiacciata

I combine minced garlic with olive oil and brush it over the dough before baking. I add rosemary, thyme, or oregano for an aromatic variation.

Schiacciata Sandwich

I slice a large piece of cooled schiacciata horizontally and add my favorite fillings. I enjoy combinations with mozzarella, tomatoes, grilled vegetables, arugula, pesto, or Italian cured meats.

Storage/Reheating

I think schiacciata tastes best on the day I bake it, when the outside is still crisp and the center is fresh and airy. If I have leftovers, I let them cool completely and store them in an airtight container or tightly wrapped at room temperature for up to 2 days.

For longer storage, I cut the bread into portions and freeze them in a freezer-safe container for up to 2–3 months. I thaw the pieces at room temperature before reheating.

To restore the texture, I reheat schiacciata in a 350°F (175°C) oven for about 5–10 minutes. I find that the oven brings back the crisp exterior much better than the microwave.

FAQs

What is schiacciata?

Schiacciata is a Tuscan-style Italian flatbread. I make it from a yeast dough enriched and topped with olive oil, then press characteristic indentations into its surface before baking it until golden.

What is the difference between schiacciata and focaccia?

I find the two breads similar because both use yeast, olive oil, and a dimpled surface. Schiacciata is particularly associated with Tuscany and is often made thinner and crispier than many versions of focaccia, although recipes and regional styles vary considerably.

Why is my schiacciata dense?

When my schiacciata turns out dense, I usually check whether the yeast was active, whether I gave the dough enough time to rise, and whether I added too much flour. I keep the dough relatively soft and avoid aggressively deflating it before baking.

Can I prepare schiacciata dough overnight?

Yes. I can prepare the dough in advance and let it rise slowly in the refrigerator overnight. I find that a longer, colder fermentation can also develop more flavor. I let the chilled dough warm and relax before stretching it into the baking pan.

Can I use schiacciata for sandwiches?

Yes. I love using schiacciata for sandwiches because its crisp exterior and airy center hold fillings well. I slice it horizontally and fill it with ingredients such as cheese, tomatoes, pesto, grilled vegetables, greens, or cured meats.

Conclusion

Schiacciata is one of my favorite Italian breads when I want something rustic, crisp, and packed with olive oil flavor. I love the contrast between its golden surface and airy, chewy interior, and I can easily change the toppings depending on what I’m serving. Whether I enjoy it warm from the oven, alongside a meal, or sliced and filled for a sandwich, homemade schiacciata turns a handful of simple ingredients into a wonderfully versatile bread.

Schiacciata Recipe

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Schiacciata is a rustic Tuscan flatbread with a crisp golden crust, airy interior, and generous coating of extra-virgin olive oil. Serve it warm alongside a meal or slice it horizontally for Italian-style sandwiches.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20–25 minutes
• Total Time: About 2 hours 30 minutes
• Yield: 10–12 pieces
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 4 cups bread flour or all-purpose flour
• 1 1/2 cups warm water
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon granulated sugar or honey
• 2 teaspoons salt
• 3 tablespoons extra-virgin olive oil, plus more for the pan and topping
• 1 teaspoon coarse sea salt, for topping
• Fresh rosemary, optional

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Instructions

1. Combine the warm water, sugar, and yeast in a large bowl. Let stand for 5–10 minutes, until the yeast becomes foamy.
2. Add the flour, salt, and olive oil. Mix until a rough, slightly sticky dough forms.
3. Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook.
4. Lightly oil a clean bowl, place the dough inside, 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.
6. Transfer the risen dough to the prepared pan and gently stretch it toward the edges. If it springs back, let it rest for about 10 minutes before continuing.
7. Cover the dough loosely and let it rise again for approximately 30 minutes.
8. Preheat the oven to 425°F (220°C).
9. Generously drizzle the dough with extra-virgin olive oil. Press deep indentations across the surface with your fingertips without completely deflating the dough.
10. Sprinkle with coarse sea salt and scatter fresh rosemary over the surface if using.
11. Bake for 20–25 minutes, until the surface is deeply golden and the edges are crisp.
12. Remove from the oven and drizzle a little additional olive oil over the bread while it is still warm.
13. Cool for at least 10–15 minutes before slicing and serving.

Notes

• Keep the dough relatively soft and slightly sticky rather than adding excessive flour, which can produce a dense bread.
• If the dough resists stretching in the pan, let it rest for about 10 minutes so the gluten can relax before stretching again.
• For rosemary schiacciata, scatter fresh rosemary over the dough with coarse sea salt before baking.
• For tomato schiacciata, gently press halved cherry tomatoes into the dough and season with olive oil, salt, and oregano or fresh herbs.
• For onion schiacciata, add very thinly sliced onions before baking.
• For garlic and herb schiacciata, combine minced garlic with olive oil and spread it over the dough before adding rosemary, thyme, or oregano.
• For sandwiches, cool the schiacciata before slicing horizontally and filling with mozzarella, tomatoes, grilled vegetables, arugula, pesto, or other preferred fillings.
• The dough can be refrigerated for a slow overnight rise. Let it warm and relax before stretching it into the baking pan.
• Store completely cooled leftovers in an airtight container or tightly wrapped at room temperature for up to 2 days.
• Freeze individual portions in a freezer-safe container for up to 2–3 months.
• Reheat at 350°F (175°C) for 5–10 minutes to restore the crisp exterior.

Nutrition

• Serving Size: 1 piece
• Calories: 210 kcal
• Sugar: 1 g
• Sodium: 520 mg
• Fat: 6 g
• Saturated Fat: 0.9 g
• Unsaturated Fat: 4.8 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1.5 g
• Protein: 5 g
• Cholesterol: 0 mg