Schiacciata

Schiacciata, the quintessential Tuscan flatbread, is a rustic delight that combines simplicity with irresistible flavor. This golden, dimpled bread features a soft, airy interior and a perfectly crisp exterior, thanks to the generous drizzle of extra virgin olive oil. Enhanced with a sprinkle of coarse sea salt and the aromatic touch of fresh rosemary, this recipe strikes a balance between earthy and savory. With just a handful of pantry staples like all-purpose flour, yeast, and warm water, you can create a traditional Italian favorite worthy of any meal. Whether served as an appetizer, a side dish, or a companion to dips and spreads, Schiacciata is an easy yet impressive bread perfect for anyone looking to bring the taste of the Italian countryside to their table.

Nutriscore Rating: 63/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 300 milliliters Warm water
• 7 grams Active dry yeast
• 60 milliliters Extra virgin olive oil
• 10 grams Salt
• 5 grams Coarse sea salt
• 2 sprigs Fresh rosemary sprigs (optional)

Directions

Step 1

In a small bowl, mix the yeast with 100 milliliters of the warm water and let it sit for about 5 minutes, or until it becomes frothy.

Step 2

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture.

Step 3

Gradually pour in the remaining warm water and 3 tablespoons of olive oil as you mix the dough with your hands or a wooden spoon. Mix until the dough begins to come together.

Step 4

Transfer the dough onto a floured surface and knead it for about 10 minutes until it is smooth and elastic. Add a little more flour if the dough is too sticky.

Step 5

Form the dough into a ball, place it in a lightly oiled bowl, and cover it with a damp cloth. Allow it to rise in a warm place for approximately 1 to 1.5 hours, or until it doubles 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 baking sheet lined with parchment paper.

Step 8

Using your fingers, gently stretch and press the dough outward from the center to form a rectangle about 1/2 inch thick.

Step 9

Drizzle the remaining olive oil over the surface of the dough and use your fingers to make dimples in the dough. Sprinkle the coarse sea salt and rosemary leaves over the top.

Step 10

Let the dough rest for another 15-20 minutes to allow for a final rise.

Step 11

Bake the schiacciata in the preheated oven for about 20-25 minutes, or until the top is golden and crisp.

Step 12

Remove from the oven and allow it to cool slightly on a wire rack before slicing. Serve warm or at room temperature.

Nutrition Facts

Serving size	(888.3g)

Amount per serving	% Daily Value*
Calories	2323

Total Fat 61.2g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 5885.5mg	0%
Total Carbohydrate 384.7g	0%
Dietary Fiber 15.2g	0%
Total Sugars 1.1g
Protein 54.3g	0%

Vitamin D 0IU	0%
Calcium 72mg	0%
Iron 23.7mg	0%
Potassium 679mg	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: 23.9%

Protein: 9.4%

Carbs: 66.7%