Dairy-Free Schiacciata
Experience the rustic charm of Italy with this Dairy-Free Schiacciata, a golden, crispy flatbread infused with the earthy aroma of fresh rosemary and a hint of sea salt. Perfect for vegans or those seeking dairy-free delights, this traditional Tuscan recipe is a celebration of simple, wholesome ingredients. Made with olive oil and all-purpose flour, the dough is kneaded to perfection, dimpled for that signature texture, and baked to a beautifully crisp finish. With just 25 minutes in the oven, its irresistibly crunchy crust and soft interior make it a versatile treat—ideal as a side dish, appetizer, or even a base for creative toppings. This easy-to-follow recipe transforms humble pantry staples into a show-stopping bread that’s both comforting and crowd-pleasing.
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Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 50 milliliters Olive oil
- 10 grams Salt
- 5 grams Sugar
- 10 grams Fresh rosemary leaves
- 5 grams Coarse sea salt
Directions
Step 1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the centre and pour in the yeast mixture and half of the olive oil.
Step 3
Mix the ingredients with a wooden spoon until a rough dough forms. Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 5
Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper and brush it with some olive oil.
Step 6
Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and flatten it into a rectangle about 1 cm thick, using your fingers to press dimples across the surface.
Step 7
Drizzle the remaining olive oil over the top and sprinkle with fresh rosemary leaves and coarse sea salt.
Step 8
Allow the dough to rest for another 15-20 minutes. This is a secondary proofing to gain a bit of height before baking.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the schiacciata is golden brown and crispy.
Step 10
Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (888.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2297.1 |
| Total Fat 52.5g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 0mg | 0% |
| Sodium 5886.3mg | 0% |
| Total Carbohydrate 391.2g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 6.1g | |
| Protein 54.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 80.5mg | 0% |
| Iron 24.8mg | 0% |
| Potassium 697.6mg | 0% |
Source of Calories