Schiacciata
Discover the rustic charm of Italian cuisine with Schiacciata, a traditional Tuscan flatbread that's irresistibly crispy on the outside and soft on the inside. This hearty recipe combines simple, pantry-friendly ingredients—such as all-purpose flour, extra virgin olive oil, and coarse sea salt—to create a deliciously savory bread perfect for sharing. A touch of fresh rosemary elevates the flavor, while the signature dimples made by hand help to capture the drizzled olive oil for added richness. With an easy-to-follow process of kneading, resting, and baking, Schiacciata is as rewarding to make as it is to enjoy. Ideal as a snack, appetizer, or alongside soups and salads, this golden-brown delight will bring authentic Italian flair to your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 60 milliliters Extra virgin olive oil
- 10 grams Salt
- 5 grams Coarse sea salt
- 2 sprigs Fresh rosemary sprigs (optional)
Instructions
In a small bowl, mix the yeast with 100 milliliters of the warm water and let it sit for about 5 minutes, or until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture.
Gradually pour in the remaining warm water and 3 tablespoons of olive oil as you mix the dough with your hands or a wooden spoon. Mix until the dough begins to come together.
Transfer the dough onto a floured surface and knead it for about 10 minutes until it is smooth and elastic. Add a little more flour if the dough is too sticky.
Form the dough into a ball, place it in a lightly oiled bowl, and cover it with a damp cloth. Allow it to rise in a warm place for approximately 1 to 1.5 hours, or until it doubles in size.
Preheat your oven to 220°C (430°F).
Once the dough has risen, punch it down gently and transfer it onto a baking sheet lined with parchment paper.
Using your fingers, gently stretch and press the dough outward from the center to form a rectangle about 1/2 inch thick.
Drizzle the remaining olive oil over the surface of the dough and use your fingers to make dimples in the dough. Sprinkle the coarse sea salt and rosemary leaves over the top.
Let the dough rest for another 15-20 minutes to allow for a final rise.
Bake the schiacciata in the preheated oven for about 20-25 minutes, or until the top is golden and crisp.
Remove from the oven and allow it to cool slightly on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5886 mg | 256% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 1.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 679 mg | 14% | |
*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.
