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Tuscan Schiacciata Bread Recipe

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3.8 from 14 reviews

  • Author: Sara
  • Total Time: Approximately 10 hours (including fermentation and rising times)
  • Yield: 8 servings

Description

Tuscan Schiacciata Bread is a traditional Italian flatbread characterized by its crispy crust, tender crumb, and delightful dimples topped with flaky sea salt and olive oil. This recipe involves a two-step fermentation process, creating a flavorful and airy texture perfect for sandwiches or served alongside meals.

Ingredients

Pre-fermented Dough

  • 2 g active dry yeast
  • 250 g bread flour
  • 250 g warm water

Schiacciata Dough

  • 500 g pre-fermented dough
  • 500 g all purpose flour
  • 250 g water
  • 6 g salt
  • Extra virgin olive oil (for dough coating and drizzling)
  • Flaky sea salt (for topping)

Instructions

  1. Make the pre-fermented dough: Mix together 2 g active dry yeast, 250 g bread flour, and 250 g warm water in a bowl to form a smooth mixture. Cover and let it sit at room temperature for 6 to 12 hours, preferably overnight, to ferment and develop flavor.
  2. Prepare the schiacciata dough: In a large mixing bowl, combine the entire pre-fermented dough with 500 g all-purpose flour, 250 g water, and 6 g salt. Mix until a shaggy dough forms, then knead by hand for 5 to 10 minutes until the dough becomes smooth, elastic, but still slightly sticky. If the dough is too sticky and won’t come together, gradually add a little more flour as needed.
  3. First rise with folding: Drizzle a generous amount of extra virgin olive oil into the bowl and turn the dough to coat evenly. Cover the bowl with a damp kitchen towel and let the dough rise for 2 hours, folding it over itself every 30 minutes to build structure and strength.
  4. Stretch the dough onto pan: Drizzle a sheet pan liberally with olive oil. Transfer the risen dough and stretch it to fill the entire pan, working gently to reach all corners. If the dough resists stretching due to elasticity, let it rest for about 5 minutes between attempts to relax the gluten.
  5. Second rise: Cover the stretched dough with plastic wrap or a damp towel and allow it to rise again for 2 hours, developing an airy texture.
  6. Preheat oven and prepare for baking: While the dough is rising, preheat the oven to 450°F (232°C). Once the dough has risen the second time, use your fingertips to dimple the surface deeply, then drizzle generously with extra virgin olive oil and sprinkle flaky sea salt evenly on top.
  7. Bake the schiacciata: Place the sheet pan in the preheated oven and bake for 20 to 25 minutes until the bread is golden brown on top, and the bottom is nicely crisp. Remove from oven and allow the bread to cool in the pan for 10 minutes before slicing into squares and further into sandwich slices.

Notes

  • Fermentation times can vary depending on room temperature; warmer climates speed up yeast activity.
  • Use high-quality extra virgin olive oil for best flavor.
  • Resting the dough between stretches makes it easier to handle without tearing.
  • Flaky sea salt enhances the texture and bursts of salty flavor on the crust.
  • This bread is excellent eaten fresh but can also be lightly toasted the next day.
  • Prep Time: 15 minutes (plus 6-12 hours for pre-fermentation and 4 hours total rising time)
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/tuscan-schiacciata-bread-recipe/