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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.

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

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

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