Schiacciata Toscana

Name: Schiacciata Toscana
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Toscana
Ingredients: 500 g strong white bread flour; 350 ml lukewarm water; 7 g dried fast-action yeast; 60 ml Extra virgin olive oil; 10 g Fine sea salt; 5 g flaky sea salt; 2 sprigs Fresh rosemary

A classic Tuscan flatbread with a crisp, olive-oil-glistening crust and pillowy interior, distinctively dimpled with fingertips before baking.

🇮🇹Italy· Tuscany

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 6
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 7 gathered

Servings

500 g strong white bread flour — Tipo 0 or strong bread flour
350 ml lukewarm water — around 35 degrees C
7 g dried fast-action yeast — one standard sachet
60 ml Extra virgin olive oil — divided between dough, tray, and topping
10 g Fine sea salt — for the dough
5 g flaky sea salt — for sprinkling on top
2 sprigs Fresh rosemary — leaves picked

Equipment

•Large mixing bowl
•Baking tray (30x40 cm)
•Pastry brush
•Kitchen scales

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 11 g
carbs: 52 g
fibre: 2 g
protein: 7 g
calories: 340 kcal

Instructions

1
Stir the yeast into the lukewarm water in a large mixing bowl until fully dissolved.
2
Add the flour, fine sea salt, and thirty millilitres of olive oil to the bowl.
3
Mix into a rough dough, then knead on a lightly oiled surface for ten minutes until smooth and elastic.
4
Place the dough into an oiled bowl, cover with a damp cloth, and let rise for ninety minutes until doubled.
5
Pour fifteen millilitres of olive oil onto a large baking tray and spread it evenly across the base.
6
Tip the risen dough onto the tray and gently stretch it towards the edges using your hands.
7
Leave the stretched dough to rest uncovered in a warm spot for thirty minutes to puff up.
8
Press your fingertips firmly into the dough to create deep dimples across the entire surface.
9
Drizzle the remaining olive oil over the dough and scatter with flaky salt and rosemary leaves.
10
Bake at 220 degrees C for twenty to twenty-five minutes until the top is deeply golden and blistered.

Chef's tips

Emulsifying two tablespoons of water with the final olive oil drizzle keeps the dimples soft while the crust crisps. Do not skimp on the olive oil in the baking tin, as it fries the bottom crust to a golden crunch.

Ingredient substitutions

fresh rosemary → fresh sage leaves, or leave plain with flaky salt
strong white bread flour → standard plain flour, which produces a softer and slightly less chewy crumb

Storage

Store the cooled bread wrapped in brown paper at room temperature for up to two days.

Reheating

Reheat slices on a hot baking tray in a 190 degrees C oven for five minutes to restore crispness.

Common mistakes to avoid

•Using a rolling pin instead of your fingers, which deflates the delicate air pockets.
•Baking at too low a temperature, resulting in a pale and dry bread rather than a blistered crust.

Serving suggestions

Split in half horizontally and fill with finocchiona (fennel-scented salami) and pecorino toscano.Serve warm in thick rectangular slices alongside an aperitivo board.Eat freshly baked as a standalone mid-morning snack.