Heart-Healthy Schiacciata
Savor the wholesome goodness of Heart-Healthy Schiacciata, a delightful twist on the traditional Italian flatbread. This easy-to-make recipe uses nutrient-packed whole-wheat flour and heart-friendly olive oil for a nourishing base. Topped with fresh rosemary, juicy cherry tomatoes, thinly sliced garlic, and briny black olives, this savory focaccia-style bread is bursting with Mediterranean flavors. Perfect for sharing, this soft and golden-baked delight pairs beautifully with salads, soups, or as a stand-alone snack. Ready in just over an hour, it’s a versatile, flavorful, and health-conscious choice that’s sure to be a crowd-pleaser. Whether served warm or at room temperature, this homemade schiacciata offers a delicious way to enjoy wholesome ingredients with every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Whole-wheat flour
- 7 grams Instant yeast
- 60 milliliters Olive oil
- 300 milliliters Warm water
- 5 grams Salt
- 2 sprigs Fresh rosemary sprigs
- 2 cloves Garlic cloves, thinly sliced
- 10 pieces Cherry tomatoes, halved
- 50 grams Black olives, pitted and sliced
Instructions
In a large mixing bowl, combine the whole-wheat flour and instant yeast.
Add the warm water and 40 milliliters of olive oil to the flour mixture. Stir until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (428°F).
Once the dough has risen, generously oil a baking sheet using approximately 10 milliliters of olive oil.
Gently deflate the dough and stretch it out onto the prepared baking sheet, using your fingers to press it into a rectangular shape about 1.5 cm thick.
Drizzle the remaining olive oil over the surface of the dough.
Scatter the rosemary sprigs, thinly sliced garlic, cherry tomato halves, and black olive slices evenly over the dough.
Sprinkle the salt over the toppings.
Allow the dressed dough to rest for 15 minutes.
Bake in the preheated oven for about 20-25 minutes, or until the schiacciata is golden brown and cooked through.
Remove from the oven and let it cool slightly on a wire rack before serving.
Serve warm or at room temperature, sliced into squares.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 3.4 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1662 mg | 35% | |
*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.
