Today’s recipe is from the regions of Tuscany and Umbria, in central Italy. Schiacciata is very similar to focaccia, but it is much easier and faster to make than the traditional Focaccia from Genoa. The word schiacciata literally means “pressed” and it refers to the fact that you need to press the dough down with your fingers when you put it in the tins. I have already shared with you my onion version and today I am back with a more basic recipe for a simple Schiacciata. You can add some fresh rosemary to it or keep it plain, it still tastes amazing. I made this to use as the base for another dish that I will be sharing very soon and I was so impressed that I found it hard to resist the temptation to it all before! Give it a go, I am sure you will love it too!
Learn how to make Schiacciata - very similar to focaccia, but much faster to make.
- 400 gms – 3 ¼ cups all purpose flour
- 40 gms – 1.5 oz. lard or extra virgin olive oil
- 10 gms – 2 tsp salt
- 1 tsp dry yeast
- 220 gms – 1 scant cup lukewarm water
- 1 tbsp sugar
- Extra virgin olive oil
- Salt to taste
- Rosemary optional
Mix the yeast, sugar and lukewarm water and keep aside to activate.
When frothy, put it in the bowl of an electric mixer fitted with the hook attachment. Add the flour, salt and lard and knead well until you get a smooth dough.
In the meantime, grease 2x24cm – 9.5 inch round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it in the 2 tins and press it down. Let it rest for 30 minutes.
Drizzle with a generous amount of extra virgin olive oil, a little water and some salt, Top with fresh rosemary (optional).
Bake in a pre-heated oven at 200°C – 390°F for 25-30 minutes, or until golden brown.