schiacciata

Schiacciata is an Italian flatbread and will go down a treat at BBQs, picnics or any entertaining occasion.

Spelt schiacciata with olives and artichokes

sachet dried yeast

tsp caster sugar

white spelt flour

tipo 00 flour (substitute plain flour)

(50 grams) coarsely grated mozzarella

rosemary

artichokes hearts

(120 grams) mixed pitted marinated olives

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

5348771529001-5981851972001

Schiacciata is a flatbread from Tuscany that is similar and yet different from focaccia. It has a crispy exterior and soft airy interior making it perfect for snacking or for slicing open and stuffing with your favorite sandwich toppings. This is an incredibly simple bread recipe and uses pantry staple ingredients like flour, yeast, salt, olive oil, and water. I am using a pre-fermented dough recipe here which makes this bread more flavorful and easier to digest.

Schiacciata Bread Recipe (How to Make Tuscan Flatbread)

Flour (all purpose, bread flour

Lukewarm water (- 120 grams)

¼ tsp Instant yeast

Lukewarm water (- 240 grams)

tbsp Extra-virgin olive oil (- 28 grams)

tsp Kosher salt (- 10 grams)

Olive oil and flaky salt

Prepare the Poolish. In a small bowl, combine the 1 cup Flour (all purpose, bread flour or typo 00), ½ cup Lukewarm water and ¼ tsp Instant yeast. Mix well, cover the bowl with plastic wrap, and rest it on the counter at room temperature. You want the Poolish to develop for 12-14 hours. It should rise and become really loose and bubbly.

Prepare the Schiacciata dough. The next day, to a large bowl, add your risen Poolish mixture. Add 1 cup Lukewarm water and mix well using a wooden spoon or whisk. Add 2 tbsp Extra-virgin olive oil, 3 cups Flour (all purpose, bread flour or typo 00) and 2 tsp Kosher salt. Mix well to combine. The dough will be shaggy. Let the dough rest for 30 minutes.

Stretch and fold. Wet your hands lightly and grab the shaggy dough from the side and gently pull up and fold the dough over. Turn the bowl 90 degrees and repeat. Turn the bowl 90 degrees and repeat the stretch and fold. Turn and repeat. And finally, turn and repeat once more. You want to do 4 stretches and folds at this step. It’s ok if the dough is a bit messy looking. Cover with a towel and let it rest for 30 minutes on the counter.

Repeat the stretch and fold. Repeat the stretch and fold process, cover, and repeat in 30 minutes. You want to do at least 3 sets of stretch and fold (but ideally 4 sets over 2 hours).

Transfer to a greased tray. Preheat your oven to 450F/230C. Grease a baking tray and drop the dough in. Gently try to bring the dough to the edges. If you meet some resistance, cover and let the dough rest for 45-60 minutes. This will allow the dough to stretch naturally.

Spread and dimple. Drizzle the top of the dough with a little olive oil and using your fingers dimple it all over, making sure to stretch it into the corners of the pan as you work. Sprinkle with a little sea salt.

Bake. Place the tray in your preheated oven and bake for 20-25 minutes until the crust is golden brown. Cool on a wire rack for at least 20 minutes before enjoying.

This recipe is amazing! I followed the exact directions and steps like you made it and the result is just…speechless! 

I will for sure use only this recipe for the Schiaciatta and will try other recipes of yours.

Thank you lots!!😊

Looks amazingly scrumptious!!! Clear instructions and helpful tips. Will prepare the poolish tonight and fingers crossed we have treat in store for tomorrow!!! Thank you.

https://content.jwplatform.com/videos/IeIUAHVP.mp4

Schiacciata is a flatbread from Tuscany that is similar and yet different from focaccia. It has a crispy exterior and soft airy interior making it perfect for snacking or for slicing open and stuffing with your favorite sandwich toppings.

Schiacciata Bread Recipe

Schiacciata is a Tuscan bread, similar to focaccia. It&#039;s crunchy on the outside, and soft and moist on the inside. Great for making sandwiches or even eating on its own, you&#039;ll be making it over and over again!

Schiacciata

tsp (5 grams) traditional active dry yeast

water (room temperature)

(320 g) all purpose flour

sugar

(480 grams) all purpose flour

tbsp extra virgin olive oil (plus more for drizzling)

tbsp salt (see notes)

To a bowl, add the water and yeast. Mix it around. Wait for the yeast to bloom (rise to the top of the water) - about 10 minutes.

Once yeast has bloomed, add the flour in two batches. Mix everything together with a wooden spoon or spatula every time the flour is added. The poolish should be a liquid and creamy texture. Cover the bowl with saran wrap and place in the fridge for about 16 hours.

Make the Poolish

Remove the poolish from the fridge - it should have doubled in volume.

Transfer the poolish to a larger bowl. Add the water and sugar and mix with a spatula until water is incorporated into the poolish.

Add the flour and mix again until well incorporated.

Add the olive oil and salt and mix one more time.

While the dough is still in the bowl, fold the dough. Work your way around the dough like you are looking at clock - you want to perform a fold at 12, 3, 6 and 9 o&#39;clock. Pull the dough up and over to the other side of the bowl.Repeat 4 times as you move around the dough. This helps to develop gluten and give structure to the dough.

Cover the bowl with saran wrap and let it rest for 30 minutes at room temperature.

After 30 minutes, repeat the dough folding technique one more time. Cover the bowl and let it rest and rise at room temperature for 2 hours.

Oil a baking sheet and place the dough on to the baking sheet. Use your fingertips to form the dough to the shape of the pan. Let it rise 1 more hour in the pan.

Preheat oven to 425F. Drizzle olive oil on the schiacciata and top with more salt.

Place the schiacciata in the oven and bake until golden brown (about 30 minutes).

Remove from the oven and let the schiacciata cool slightly until it&#39;s cool enough to handle. Cut and enjoy!

Make the dough

Good evening 

Thank you for this beautiful recipe 
I want to ask more about the flour 
Can you please share with me the same one you used the company name and picture .

Best wishes

Very nice recipe chef . I made it and is excellent. Thank you for your effort

Greetings from Thailand! 
Was in search of a fool-proof recipe for schiacciata and found this blog. 
Tried this today (of course the poolish was done a day before). It worked soooo well :) and reminded me of the schiacciata I had in Florence. Thank you sooo much for sharing the recipe.

It’s my first time making bread. My dough was wet and I freaked out a little. However, coming back to check from video, it seemed alright :) though my dough looked a bit less ideal. 

Anyways, the bread is crunchy on the outside, soft but not so fluffy on the inside. Perfect for any sandwich! Again, thank you for sharing your recipe!

I’ve made this a couple of times! Excellent recipe..great flavor.  Love it

I  made this last weekend, and it tasted great, but it didn't get the open texture that you show in the pictures. I'm thinking it had to do with the rise in the pan - I had it covered with saran wrap that laid directly on the dough. Does the dough need something on top for that rise? Is there a better way to cover it without saran wrap directly on top? Thank you!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695875815/vusawqvy6vgmllqxjurq.mp4

This schiacciata is so light and fluffy...you'll love it!

Schiacciata - Tuscan Focaccia!

Scacciata with potato and sausage filling is a delicious Sicilian style double crusted pizza easily made with my no knead pizza dough recipe to create a hearty, satisfying dish. Enjoy as a snack or for lunch and make sure to have leftovers to enjoy for breakfast, you won&#039;t be disappointed!

Scacciata with Potato and Sausage Filling

recipe Easiest No Knead Pizza Dough Recipe

potatoes ((about 4 large) peeled)

mild Italian sausage (without the casing)

onion (thinly sliced)

rosemary (finely chopped)

red pepper flakes (optional)

mozzarella cheese (cubed

olive oil (for brushing on the dough)

salt and pepper (to taste)

Make one batch of Easiest No Knead Pizza Dough Recipe and follow instructions until step #6.

For the dough

Peel the potatoes and boil in salted water until fork tender. When they are cool enough to handle, slice them into 0.5cm pieces. Set aside.

Remove the casing from the sausage (unless you have purchased sausage meat without the casing) and brown it in a skillet without any additional fat added to the pan.

When the meat is almost completely cooked through, add a thinly sliced onion to the pan. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Transfer to a bowl to cool.

Prepare the filling

Line a baking sheet with parchment paper. Divide the dough in two keeping the unused portion covered.

Generously flour your work surface and hands and use your fingertips to stretch out the dough to fit the pan. It will not necessarily completely fill the pan and the shape does not need to be perfect, mine is roundish. Transfer the dough to the prepared baking sheet and grease lightly with olive oil.

Place potato slices, slightly overlapping over the dough leaving a 2 cm border all around. Top with black pepper, to taste, chopped rosemary and a drizzle of olive oil.

Evenly distribute the sausage/onion mixture over the potatoes and sprinkle with red pepper flakes (optional). Top with the cubed or shredded mozzarella.

Flatten the second piece of dough large enough to cover the filling. Carefully transfer the dough over the filling and roll the edges of the top and bottom dough together to seal.

Use a fork to poke a few holes in the top crust and brush with olive oil.Cover and let rest for 1 hour.

Assemble the scacciata

While the dough is resting, preheat oven to 425 degrees F.

Bake the scacciata for 25-30 minutes or until the scacciata is golden on top and underneath as well.

If the top begins to brown too quickly, loosely cover with foil and continue baking until golden underneath.

Let sit for a few minutes before slicing.

Bake the scacciata

Reminded me of my Nonnas meat oue as she called it.  I added spinach and made 1 whole sheet and folded over.

I never did get the top crust on so just used it for a bottom crust! The crust is so light and airy I let it sit for 8 hours! Yum!

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The most viewed schiacciata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine