Low Sodium Schiacciata

Indulge in the rustic charm of Low Sodium Schiacciata, a delightful Tuscan flatbread that’s perfect for those seeking bold flavors without the extra salt. This easy-to-make recipe combines a soft, airy dough with the aromatic infusion of fresh rosemary, garlic, and a drizzle of golden olive oil. Black pepper adds a gentle kick, making this bread savory and satisfying. With just 15 minutes of prep time and a beautifully golden crust achieved in under half an hour of baking, this schiacciata is an ideal centerpiece for your next appetizer spread or a savory snack on its own. Serve it warm or at room temperature for a wholesome, heart-healthy treat that pairs wonderfully with soups, salads, or antipasti. Perfect for bread enthusiasts and health-conscious bakers alike, this low sodium version of a Tuscan classic is sure to impress! Keywords: low sodium recipe, Tuscan schiacciata, easy flatbread, bread without salt, rosemary garlic bread.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 7 grams Active dry yeast
• 1 teaspoon Sugar
• 310 ml Warm water
• 50 ml Olive oil
• 2 sprigs Fresh rosemary
• 1 clove Crushed garlic
• 1 teaspoon Black pepper

Directions

Step 1

In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until the yeast is foamy.

Step 2

Add 2 tablespoons of olive oil to the yeast mixture and stir to combine.

Step 3

Gradually add the flour and stir until a rough dough forms. Bring the dough together into a ball using your hands.

Step 4

On a lightly floured surface, knead the dough for about 8 to 10 minutes until it is smooth and elastic.

Step 5

Lightly coat a large bowl with olive oil, place the dough inside, turning to coat with oil. Cover with plastic wrap and let it rise in a warm place for 1 hour or until doubled in size.

Step 6

Preheat your oven to 220°C (430°F).

Step 7

Once the dough has risen, punch it down gently and transfer it onto a parchment-lined baking sheet. Stretch and press the dough with your hands into a rectangle roughly 1 centimeter thick.

Step 8

In a small saucepan, heat the remaining olive oil slightly. Add the crushed garlic and rosemary leaves, cooking until fragrant but not browned. Drizzle this garlic-rosemary oil over the surface of the dough.

Step 9

Sprinkle the dough evenly with black pepper.

Step 10

Using your fingers, dimple the surface of the dough, creating small indentations all over.

Step 11

Let the formed dough rest for another 10 minutes.

Step 12

Bake in the preheated oven for 20 to 25 minutes or until the top is golden brown.

Step 13

Remove from the oven and cool slightly before serving. Enjoy the schiacciata warm or at room temperature.

Nutrition Facts

Serving size	(880.3g)

Amount per serving	% Daily Value*
Calories	2296.2

Total Fat 52.6g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 14.7mg	0%
Total Carbohydrate 391.3g	0%
Dietary Fiber 15.9g	0%
Total Sugars 5.3g
Protein 54.8g	0%

Vitamin D 0IU	0%
Calcium 88.0mg	0%
Iron 24.7mg	0%
Potassium 724.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 9.7%

Carbs: 69.3%