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Close-up of cut wedge revealing airy interior and lightly crisp edges.

Schiacciata Recipe

Fresh from the oven, Schiacciata is golden and airy, brushed generously with olive oil, a Tuscan flatbread pressed thin into tins and baked until lightly crisp on top.

Course: Bread
Cuisine: Italian
Prep Time: 1 hour 45 minutes
Cook Time: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 2 xcm – 9.5 inch round schiacciate
Author: Manuela Zangara

Ingredients

  • 400 g – 3 ¼ cups all-purpose flour
  • 40 g – 1.5 oz lard or extra virgin olive oil
  • 10 g – 2 teaspoons of salt
  • 1 tsp dry yeast
  • 220 g – 1 scant cup lukewarm water
  • 1 tbsp sugar
  • extra virgin olive oil – for drizzling
  • salt – to taste
  • rosemary – optional

Instructions

  1. Mix the yeast, sugar, and lukewarm water together. Set aside to activate.

  2. Once frothy, transfer the mixture to the bowl of an electric mixer fitted with a dough hook attachment. Add the flour, salt, and lard, then knead until a smooth dough forms.
  3. Shape the dough into a ball, cover it, and let it rise for at least 1 hour, or until doubled in volume.
  4. Meanwhile, grease two 24 cm – 9.5 inch round tins with extra virgin olive oil. When the dough has doubled in volume, divide it evenly between the tins, and gently press it down. Let it rest for 30 minutes.
  5. Drizzle generously with extra virgin olive oil, a little water, and some salt. Scatter fresh rosemary over the top, if using.
  6. Bake in a preheated oven at 200°C – 390°F for 25–30 minutes, or until golden brown.