Schiacciata Bread Recipe (How to Make Tuscan Flatbread)
Schiacciata is a flatbread from Tuscany that is similar and yet different from focaccia. It has a crispy exterior and soft airy interior making it perfect for snacking or for slicing open and stuffing with your favorite sandwich toppings. This is an incredibly simple bread recipe and uses pantry staple ingredients like flour, yeast, salt, olive oil, and water. I am using a pre-fermented dough recipe here which makes this bread more flavorful and easier to digest.
Servings: 8 Servings
Cost: $5
Equipment
Ingredients
For the Poolish Starter
- 1 cup Flour (all purpose, bread flour or typo 00) - 125 grams
- ½ cup Lukewarm water - 120 grams
- ¼ tsp Instant yeast
For the Dough
- 1 cup Lukewarm water - 240 grams
- 2 tbsp Extra-virgin olive oil - 28 grams
- 3 cups Flour (all purpose, bread flour or typo 00) - 375 grams
- 2 tsp Kosher salt - 10 grams
For the Pan and Garnish
- Olive oil and flaky salt
Instructions
- Prepare the Poolish. In a small bowl, combine the 1 cup Flour (all purpose, bread flour or typo 00), ½ cup Lukewarm water and ¼ tsp Instant yeast. Mix well, cover the bowl with plastic wrap, and rest it on the counter at room temperature. You want the Poolish to develop for 12-14 hours. It should rise and become really loose and bubbly.
- Prepare the Schiacciata dough. The next day, to a large bowl, add your risen Poolish mixture. Add 1 cup Lukewarm water and mix well using a wooden spoon or whisk. Add 2 tbsp Extra-virgin olive oil, 3 cups Flour (all purpose, bread flour or typo 00) and 2 tsp Kosher salt. Mix well to combine. The dough will be shaggy. Let the dough rest for 30 minutes.
- Stretch and fold. Wet your hands lightly and grab the shaggy dough from the side and gently pull up and fold the dough over. Turn the bowl 90 degrees and repeat. Turn the bowl 90 degrees and repeat the stretch and fold. Turn and repeat. And finally, turn and repeat once more. You want to do 4 stretches and folds at this step. It’s ok if the dough is a bit messy looking. Cover with a towel and let it rest for 30 minutes on the counter.
- Repeat the stretch and fold. Repeat the stretch and fold process, cover, and repeat in 30 minutes. You want to do at least 3 sets of stretch and fold (but ideally 4 sets over 2 hours).
- Transfer to a greased tray. Preheat your oven to 450F/230C. Grease a baking tray and drop the dough in. Gently try to bring the dough to the edges. If you meet some resistance, cover and let the dough rest for 45-60 minutes. This will allow the dough to stretch naturally.
- Spread and dimple. Drizzle the top of the dough with a little olive oil and using your fingers dimple it all over, making sure to stretch it into the corners of the pan as you work. Sprinkle with a little sea salt.
- Bake. Place the tray in your preheated oven and bake for 20-25 minutes until the crust is golden brown. Cool on a wire rack for at least 20 minutes before enjoying.
Video
Notes
See the post above for step-by-step recipe photos.
Ingredient notes:
- Flour: For this recipe, I recommend using bread flour or other strong flour like typo 00. This will help with gluten formation and give the bread its chewy texture. You can also use All Purpose flour if that’s all you have.
- Yeast: I like to use instant yeast as it doesn’t need to be pre-bloomed in water. You can just mix it in with the flour and water and you’re all set. But feel free to use active dry yeast or even fresh yeast. When using fresh yeast instead of dry, use double the amount by weight.
- Salt: I am using standard kosher salt in the bread recipe itself and flaky salt for the topping (coarse sea salt works well). But you can just use whatever salt you have.
- Olive oil: This recipe has very few ingredients so you might as well use the best you have. Extra virgin olive oil is a must.
Nutrition
Calories: 260kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 71mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 11mg | Iron: 3mg
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and FAQs, scan the QR code or visit:
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