Vegan Schiacciata

Discover the perfect balance of rustic simplicity and bold flavor with this Vegan Schiacciata recipe, a plant-based take on the classic Tuscan flatbread. Made with pantry staples like all-purpose flour, olive oil, and instant yeast, this golden-brown delight is elevated by the vibrant burst of juicy cherry tomatoes and the earthy aroma of fresh rosemary. The dough, kneaded to elastic perfection and left to rise until beautifully airy, bakes to a crisp, lightly salted crust with a tender interior. Ready in just 40 minutes of active prep and baking time, this vegan schiacciata is ideal as an appetizer, snack, or side for soups and salads. Not only is it irresistibly flavorful, but it’s also a visually stunning centerpiece with its rustic toppings. Whether you’re hosting a dinner party or indulging in cozy comfort food, this recipe will bring authentic Italian charm straight to your kitchen.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 7 grams Instant yeast
• 10 grams Salt
• 60 milliliters Olive oil
• 300 milliliters Warm water
• 200 grams Cherry tomatoes
• 3 sprigs Fresh rosemary
• 5 grams Coarse sea salt

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt.

Step 2

Add the olive oil and warm water to the dry ingredients and mix until a sticky dough forms.

Step 3

Turn out the dough onto a floured surface and knead for about 5-10 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 doubled in size.

Step 5

Preheat the oven to 220°C (430°F).

Step 6

Line a baking sheet with parchment paper or lightly oil it.

Step 7

Once the dough has risen, punch it down and place it on the prepared baking sheet. Gently stretch it out with your hands to form a rough rectangle around 1 cm (0.4 inch) thick.

Step 8

Slice the cherry tomatoes in half and evenly distribute them across the dough, gently pressing them in.

Step 9

Strip the leaves from the rosemary sprigs and scatter them over the dough.

Step 10

Drizzle a little olive oil over the surface and sprinkle with coarse sea salt.

Step 11

Let the dough rest for another 10-15 minutes to allow for a final rise.

Step 12

Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on top.

Step 13

Remove from the oven and allow to cool slightly on a wire rack before cutting into squares and serving.

Nutrition Facts

Serving size	(1086.1g)

Amount per serving	% Daily Value*
Calories	2391.5

Total Fat 62.4g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 5896.9mg	0%
Total Carbohydrate 392.9g	0%
Dietary Fiber 18.3g	0%
Total Sugars 6.3g
Protein 56.4g	0%

Vitamin D 0IU	0%
Calcium 99.3mg	0%
Iron 24.9mg	0%
Potassium 1098.4mg	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: 23.8%

Protein: 9.6%

Carbs: 66.6%