Dairy-Free Schiacciata
Discover the irresistible charm of Dairy-Free Schiacciata, a Tuscan-inspired flatbread crafted without any dairy, making it perfect for dietary restrictions or plant-based preferences. This recipe showcases the traditional flavors of Italy with rustic simplicity, combining all-purpose flour, olive oil, and aromatic fresh rosemary to create a tender, golden crust that's light and airy yet deliciously crispy. With a prep time of two hours, including time for rising and proofing, this homemade schiacciata is an achievable treat for bakers of all levels. Ideal as a savory appetizer or an accompaniment to soups and salads, its coarse sea salt topping delivers a pleasant crunch that pairs beautifully with dips, antipasti, or simply a drizzle of extra olive oil. Whether you’re crafting a dairy-free menu or just indulging in artisan-style bread, this schiacciata recipe is bound to become a household favorite.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 50 milliliters Olive oil
- 10 grams Salt
- 5 grams Sugar
- 10 grams Fresh rosemary leaves
- 5 grams Coarse sea salt
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the centre and pour in the yeast mixture and half of the olive oil.
Mix the ingredients with a wooden spoon until a rough dough forms. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper and brush it with some olive oil.
Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and flatten it into a rectangle about 1 cm thick, using your fingers to press dimples across the surface.
Drizzle the remaining olive oil over the top and sprinkle with fresh rosemary leaves and coarse sea salt.
Allow the dough to rest for another 15-20 minutes. This is a secondary proofing to gain a bit of height before baking.
Bake in the preheated oven for 20-25 minutes, or until the schiacciata is golden brown and crispy.
Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 391.2 g | 142% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
