📝 About This Recipe
Hailing from the sun-drenched hills of Tuscany, Schiacciata—literally meaning 'pressed' or 'squashed'—is a rustic masterpiece of Italian baking. This golden flatbread is characterized by its signature deep dimples, which act as pools for extra virgin olive oil and crunchy flakes of sea salt. With a crisp, oily crust and a light, airy crumb, it is the quintessential street food of Florence and the perfect vessel for artisanal cured meats.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (High protein flour (approx. 4 cups) for better structure)
- 375 ml Warm Water (Approximately 105°F to 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 (Approximately 2 teaspoons)
- 30 ml Extra Virgin Olive Oil (High quality for the dough mix)
The Brine and Topping
- 60 ml Extra Virgin Olive Oil (Divided use for the pan and the top)
- 2 tablespoons Warm Water (For the 'salamoia' (brine))
- 1 tablespoon Maldon Sea Salt Flakes (For a crunchy finish)
- 2 sprigs Fresh Rosemary (Leaves stripped and roughly chopped)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour and fine sea salt. Create a well in the center.
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3
Pour the yeast mixture and 30ml of olive oil into the well. Using a wooden spoon or a dough hook, mix until a shaggy, sticky dough forms.
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4
Knead the dough on a lightly floured surface for 8-10 minutes (or 5-7 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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5
Lightly oil a large bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
Generously coat a 9x13 inch (23x33 cm) rimmed baking sheet with 2 tablespoons of olive oil. This is crucial for the fried-bottom texture.
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7
Gently transfer the risen dough to the baking sheet. Do not force it to the corners yet. Flip it once to coat both sides in oil, then let it rest for 15 minutes to relax the gluten.
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8
Using your fingertips, gently stretch the dough to fill the pan. If it snaps back, let it rest for another 10 minutes and try again until it reaches the edges.
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9
Cover the pan and let the dough rise again (second proof) for 45-60 minutes until it looks puffy and bubbly.
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10
Preheat your oven to 425°F (220°C). While the oven heats, whisk together 2 tablespoons of olive oil and 2 tablespoons of water to create a cloudy emulsion (brine).
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11
The 'Schiacciata' moment: Grease your fingers and press them deeply into the dough all over, creating deep craters. Don't be afraid to reach the bottom of the pan!
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12
Pour the oil-water brine over the dough, ensuring it pools in the dimples. Sprinkle the chopped rosemary and flaky sea salt evenly over the top.
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13
Bake for 20-25 minutes on the middle rack until the top is deeply golden brown and the edges are crisp.
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14
Remove from the oven and immediately brush with any remaining oil from the pan. Transfer to a wire rack after 5 minutes to prevent the bottom from getting soggy.
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15
Allow to cool slightly before slicing. For the most authentic experience, slice horizontally and stuff with your favorite fillings.
💡 Chef's Tips
Always use 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 snappy, give it more time to rest—never force it or the texture will be tough. The brine (oil and water) is the secret to a soft top and deep dimples; it prevents the crust from setting too quickly in the oven. For an even deeper flavor, do the first rise in the refrigerator overnight (cold fermentation). Avoid using a rolling pin; your fingertips are essential for creating the irregular, airy texture characteristic of Schiacciata.
🍽️ Serving Suggestions
Slice horizontally and fill with Prosciutto Toscano, creamy Pecorino Toscano, and a drizzle of truffle honey. Serve warm as a side to a rich Ribollita (Tuscan bean soup). Pair with a glass of chilled Vermentino or a light-bodied Chianti. Use as a base for 'Schiacciata all’Uva' by pressing concord grapes into the dough before baking for a sweet-savory treat. Dip fresh chunks into a small bowl of balsamic glaze and high-quality olive oil.