📝 About This Recipe
Transport your kitchen to the rolling hills of Tuscany with this authentic Schiacciata, a flatbread celebrated for its dimpled, oil-pooled surface and irresistible crunch. Unlike its airy cousin focaccia, Schiacciata—meaning 'pressed' or 'squashed'—is thinner and richer, boasting a golden crust and a tender, salty interior. This recipe delivers a rustic, artisanal loaf finished with fragrant rosemary and flaky Maldon salt, perfect for tearing and sharing.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (high-protein flour for better structure)
- 350 ml Warm Water (approximately 105-110°F)
- 7 grams Active Dry Yeast (one standard packet)
- 1 teaspoon Honey (to feed the yeast and aid browning)
- 10 grams Fine Sea Salt (for the dough)
The Tuscan Emulsion & Toppings
- 1/2 cup Extra Virgin Olive Oil (use high-quality cold-pressed oil)
- 2 tablespoons Water (for the brine emulsion)
- 3-4 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 1 tablespoon Flaky Sea Salt (such as Maldon, for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes frothy and fragrant.
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2
Add the bread flour and fine sea salt to the yeast mixture. Using a dough hook or a sturdy wooden spoon, mix until a shaggy, sticky dough forms and no dry flour remains.
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3
Knead the dough on medium-low speed for 6-8 minutes (or 10 minutes by hand) until it is smooth, elastic, and slightly tacky but not sticking excessively to the sides.
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4
Drizzle 2 tablespoons of olive oil into a clean bowl. Place the dough inside, turning it to coat thoroughly in the oil. Cover with a damp cloth and let rise in a warm, draft-free spot for 90 minutes or until doubled in size.
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5
Generously grease an 18x13 inch rimmed baking sheet (half-sheet pan) with 2 tablespoons of olive oil. Transfer the risen dough to the pan.
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6
Gently stretch the dough toward the corners of the pan. If it resists and snaps back, cover it and let it rest for 15 minutes to relax the gluten, then finish stretching.
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7
Cover the pan and let the dough rise a second time for about 45-60 minutes. It should look puffy and full of small air bubbles.
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8
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
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9
In a small jar, vigorously shake 2 tablespoons of olive oil with 2 tablespoons of water to create a cloudy emulsion (the brine).
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10
Using your fingertips, press deeply into the dough to create the signature Schiacciata dimples. You should reach almost to the bottom of the pan without tearing the dough.
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11
Pour the oil-water emulsion evenly over the dough, ensuring it pools in the dimples. Sprinkle generously with fresh rosemary, flaky sea salt, and black pepper.
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12
Bake for 20-25 minutes until the top is a deep golden brown and the edges are crisp and pulling away from the pan.
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13
Remove from the oven and immediately drizzle with the remaining olive oil while the bread is hot. Let it rest in the pan for 5 minutes before transferring to a wire rack.
💡 Chef's Tips
Always use a high-quality extra virgin olive oil; since it's a primary flavor, the better the oil, the better the bread. If your dough is too springy, don't force it—give it ten minutes to rest and the gluten will relax, allowing you to fill the pan. The water-and-oil brine is the secret to a moist interior; don't skip it or the bread will be too dry. For an even deeper flavor, let the dough rise in the refrigerator overnight (cold fermentation) before bringing it to room temperature for the final rise. Avoid using dried rosemary if possible, as it can burn and become needle-like in the oven; fresh is much more aromatic.
🍽️ Serving Suggestions
Slice horizontally and fill with thin ribbons of Mortadella, creamy Stracciatella cheese, and a drizzle of pistachio cream for a world-class sandwich. Serve warm as an appetizer alongside a small bowl of balsamic glaze and aged parmesan chunks. Pair with a crisp glass of Vermentino or a light Tuscan Chianti to cut through the richness of the olive oil. Use leftovers the next day to make Panzanella salad by cubing and toasting the bread with tomatoes and cucumbers. Accompany with a board of cured meats like Prosciutto di Parma and spicy Salame.