Recipe Overview
Schiacciata is one of the most beloved Tuscan flatbreads: simple dough, olive oil, rosemary and sea salt. It can be served warm, sliced for panini, cut into small pieces for antipasti, or used as a rustic bread for the table.
Chef Notes
Press the dough gently into the pan without forcing it. Let time relax the dough, then brush generously with olive oil before baking and again when it comes out of the oven.
Linked Base Preparation
For a more aromatic version, connect this recipe to the Traditional Biga Starter and replace part of the flour/water with mature biga in a future formula.
Ingredients
Base 1× = 3 focaccias.
- Yeast: active dry yeast or fresh yeast
- Dash of malt syrup, optional
- Water: warm water ≈
- olive oil
- lard, room temperature
- non-fat dry milk
- Flour: ≈ cups unbleached all-purpose flour
- Salt: ≈
- Olive oil for brushing
- Sea salt and fresh rosemary for topping
Preparation
- Hand method: Dissolve yeast and malt syrup, if using, in warm water. Rest about 10 minutes until creamy. Stir in olive oil, lard and dry milk.
- Combine flour and salt. Make a well and gradually incorporate the liquid. Knead until velvety and smooth, about 8–10 minutes.
- Mixer method: Follow the same steps. Mix with paddle 2 minutes, then switch to dough hook and knead 5–6 minutes. Add salt near the end.
- First rise: cover until doubled, about 1–2 hours. Divide, shape into balls and rest 15 minutes. Press into pans or shape free form.
- Second rise: brush with olive oil, top with sea salt and rosemary, and rise about 1 hour.
- Bake at 425°F. Bake 8-inch focaccias for 22–25 minutes or 10-inch focaccias for 25–30 minutes. Brush with olive oil immediately after baking.
Service Suggestions
- Serve warm as table bread with extra virgin olive oil.
- Slice for panini with prosciutto, pecorino or grilled vegetables.
- Cut into small squares for antipasti boards.
Dietary / HACCP Notes
- Contains gluten.
- Contains dairy if using dry milk.
- Contains pork fat if using lard; replace with olive oil for a vegetarian version.
- Cool on racks before storage to avoid soggy crust.
Nutrition (per portion, estimate)
| Calories | ~230 kcal |
| Protein | ~6 g |
| Carbohydrates | ~38 g |
| Fat | ~6 g |
| Fiber | ~2 g |
| Cholesterol | ~5 mg |
| Sodium | ~430 mg |
