🇮🇹 Italian · Bread
🫓 Schiacciata
Schiacciata Toscana
Schiacciata is Tuscany's own take on flatbread — the name literally means 'squashed' or 'flattened' — thin, crisp-edged, and generously anointed with olive oil, sometimes studded with grapes in its sweet autumn version.
Close kin to focaccia but flatter and often crisper, schiacciata is a Florentine staple, sold warm by weight in bakeries across the city. The savory version is pressed thin and dimpled like focaccia, while schiacciata all'uva, made with wine grapes at harvest time, is a beloved seasonal treat.
Ingredients
Equipment: Large mixing bowl, Baking sheet, Fingertips for dimpling
- 500 g (4 cups) bread flour
- 320 ml (1⅓ cups) warm water
- 7 g (2¼ tsp) active dry yeast
- 60 ml (¼ cup) extra virgin olive oil, plus more for the pan and topping
- 10 g (2 tsp) fine sea salt
- 1 tsp sugar
- Flaky salt and fresh rosemary, for topping
Method
- Dissolve the yeast and sugar in warm water and let stand 5 minutes until foamy.
- Combine flour and salt in a large bowl. Add the yeast mixture and olive oil, mixing into a soft dough.
- Knead for 8 minutes until smooth and elastic.
- Cover and let rise 1½–2 hours until doubled.
- Oil a baking sheet generously. Turn the dough out and stretch very thin — thinner than focaccia — to fill the pan.
- Cover and rest 20–30 minutes.
- Preheat the oven to 230°C (450°F). Dimple the surface deeply, drizzle with olive oil, and scatter with flaky salt and rosemary.
- Bake for 20–25 minutes until golden brown and crisp at the edges.
- Cool slightly, cut into squares, and serve warm.
Chef Tips
- Stretch the dough noticeably thinner than you would for focaccia — schiacciata should be flatter and crisper.
- A very hot oven helps achieve the characteristic thin, crackling texture.
- For the sweet grape version, press whole small wine grapes into the dough before baking and finish with a scatter of sugar.
Common Mistakes to Avoid
- Leaving the dough too thick, which results in a texture closer to focaccia than true schiacciata.
- Under-oiling the pan and surface, losing the characteristic richness.
- Skipping the rest after stretching, causing the dough to spring back and bake unevenly.
Nutrition (per serving)
Health Benefits
- Rich in heart-healthy olive oil rather than butter.
- Naturally vegan and dairy-free in its savory form.
Cultural Note
In Florence, schiacciata is often eaten as a breakfast food or afternoon snack, torn straight from the tray while still warm from the oven at neighborhood bakeries.
Storage & Serving
Storage: Best eaten the day it's made, at room temperature wrapped in a towel.
Reheating: Warm briefly in a hot oven to refresh the crust.
Serve with: Tuscan cured meats, Pecorino cheese, Antipasto boards