📝 About This Recipe
Schiacciata, which literally means 'pressed' or 'smashed,' is the iconic flatbread of Tuscany, known for its deep dimples and shimmering pools of extra virgin olive oil. Unlike its cousin Focaccia, a true Schiacciata is thinner, crunchier on the exterior, and boasts a rustic, open crumb that smells of the Mediterranean sun. Topped with flaky sea salt and occasionally rosemary, it is the soul of Florentine street food and the perfect vessel for salty prosciutto or creamy pecorino.
🥗 Ingredients
The Dough Starter
- 350 ml Warm Water (between 100°F and 110°F)
- 7 g Active Dry Yeast (one standard packet)
- 1 teaspoon Honey or Malt Syrup (to feed the yeast and aid browning)
Main Dough
- 500 g Bread Flour (Tipo 0 or 00) (high protein content is essential for structure)
- 30 ml Extra Virgin Olive Oil (use a high-quality Tuscan oil if possible)
- 10 g Fine Sea Salt (roughly 2 teaspoons)
Topping and Brine
- 60 ml Extra Virgin Olive Oil (for drizzling and the baking pan)
- 1 tablespoon Maldon Flaky Sea Salt (for the signature crunch)
- 2 sprigs Fresh Rosemary (leaves stripped from the stem)
- 2 tablespoons Warm Water (to create the 'salamoia' brine)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water, yeast, and honey. Let it sit for about 5-10 minutes until it becomes frothy and bubbly.
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2
Add the flour and 30ml of olive oil to the yeast mixture. Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms and no dry flour remains.
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3
Add the fine sea salt and begin kneading. If using a mixer, knead on medium-low for 7-8 minutes. If by hand, turn onto a lightly floured surface and knead for 10 minutes until the dough is smooth, elastic, and slightly tacky.
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4
Shape the dough into a smooth ball and place it in a bowl lightly coated with olive oil. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 2 hours, or until doubled in size.
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5
Generously grease a 9x13 inch (23x33 cm) rimmed baking sheet with 2 tablespoons of olive oil. This prevents sticking and 'fries' the bottom of the bread for maximum crunch.
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6
Gently transfer the risen dough to the baking sheet. Do not force it to the corners yet; simply flip it once to coat in oil and let it rest for 15 minutes to relax the gluten.
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7
Using your fingertips, gently stretch the dough toward the edges of the pan. If it snaps back, let it rest for another 10 minutes and try again until it covers the surface.
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8
Cover the pan and let the dough rise a second time for 45-60 minutes until it looks puffy and full of air bubbles.
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9
Preheat your oven to 425°F (220°C). This high heat is crucial for the characteristic crust.
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10
The 'Schiacciata' moment: Grease your fingers and press them deeply into the dough to create deep craters. Don't be afraid to reach the bottom of the pan!
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11
Whisk together the 2 tablespoons of warm water and the remaining olive oil to create an emulsion (salamoia). Pour this evenly over the dough, ensuring it fills the dimples.
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12
Sprinkle the flaky sea salt and fresh rosemary leaves over the top.
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13
Bake for 20-25 minutes on the bottom rack of the oven until the top is deep golden brown and the edges are crisp.
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14
Remove from the oven and immediately brush with any oil left in the pan. Let it cool on a wire rack for 10 minutes before slicing to keep the bottom from getting soggy.
💡 Chef's Tips
Always use high-quality Extra Virgin Olive Oil; since it's a primary flavor, a cheap oil will result in a bitter aftertaste. If your kitchen is cold, let the dough rise in an oven that is turned off but has the light on. Don't skip the water in the topping; the steam it creates keeps the dimples soft while the ridges get crunchy. For the best crumb structure, weigh your ingredients with a digital scale rather than using volume cups. Avoid over-kneading after the first rise; you want to preserve as many of those precious air bubbles as possible.
🍽️ Serving Suggestions
Slice horizontally and stuff with Prosciutto Toscano, Pecorino Toscano cheese, and a drizzle of truffle honey. Serve warm alongside a glass of chilled Vermentino or a light Chianti Classico. Use as a side for 'Ribollita' or any hearty Tuscan vegetable soup. Dip fresh squares into a small bowl of balsamic glaze and high-quality olive oil as an appetizer. Top with fresh grapes and a sprinkle of sugar before baking for the 'Schiacciata con l'Uva' dessert variation.