Low Sodium Schiacciata
Elevate your bread game with this Low Sodium Schiacciata, a lighter twist on the classic Tuscan flatbread that combines simplicity and flavor in every bite. Perfect for those reducing salt intake, this recipe lets aromatic rosemary, rich olive oil, and a hint of black pepper take center stage, delivering a palate-pleasing herbaceous kick. Crafted with basic pantry staples, this schiacciata involves minimal prep time yet yields impressive results with its golden, dimpled crust and soft, fluffy interior. The garlic-infused rosemary oil adds a robust fragrance and luxurious finish, making it ideal as a snack, appetizer, or side dish. Enjoy warm or at room temperature for a delicious, heart-healthy treat that pairs effortlessly with soups, salads, or a cheese platter.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 1 teaspoon Sugar
- 310 ml Warm water
- 50 ml Olive oil
- 2 sprigs Fresh rosemary
- 1 clove Crushed garlic
- 1 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until the yeast is foamy.
Add 2 tablespoons of olive oil to the yeast mixture and stir to combine.
Gradually add the flour and stir until a rough dough forms. Bring the dough together into a ball using your hands.
On a lightly floured surface, knead the dough for about 8 to 10 minutes until it is smooth and elastic.
Lightly coat a large bowl with olive oil, place the dough inside, turning to coat with oil. Cover with plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 220°C (430°F).
Once the dough has risen, punch it down gently and transfer it onto a parchment-lined baking sheet. Stretch and press the dough with your hands into a rectangle roughly 1 centimeter thick.
In a small saucepan, heat the remaining olive oil slightly. Add the crushed garlic and rosemary leaves, cooking until fragrant but not browned. Drizzle this garlic-rosemary oil over the surface of the dough.
Sprinkle the dough evenly with black pepper.
Using your fingers, dimple the surface of the dough, creating small indentations all over.
Let the formed dough rest for another 10 minutes.
Bake in the preheated oven for 20 to 25 minutes or until the top is golden brown.
Remove from the oven and cool slightly before serving. Enjoy the schiacciata warm or at room temperature.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 15 mg | 1% | |
| Total Carbohydrate | 391.3 g | 142% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 724 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.
