Schiacciata Toscana
Learn how to make authentic Tuscan Schiacciata, a classic Italian flatbread with a crisp golden crust, soft airy interior, and rich olive oil flavor. Perfect for sandwiches, appetizers, or serving alongside your favorite meal.
Servings: 1 loaf
Calories: 1708kcal
Ingredients
- 1 teaspoon active dry yeast
- 6¾ ounces water lukewarm (¾ cup + 1-2 tablespoons)
- 5¼ ounces bread flour (1 cup + 3 tablespoons)
- 5¼ ounces 0 flour (1 cup + 3 tablespoons)
- 1 teaspoon salt
- 5-6 tablespoons olive oil divided
- 1-2 rock salt
EXTRAS
- ½-¾ cup pistachio pesto
- 4-5 slices mortadella
- ½ cup strachino cheese
Instructions
- In the stand mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flours and start to knead add the salt, knead one minute add one tablespoon of olive oil and knead for 5-8 minutes until you have a compact soft slightly tacky dough (if the dough is too sticky then add a bit more flour, too dry a bit more water), move to a lightly floured flat surface roll into a ball and place in an oiled bowl (about 1-2 tablespoons) turn the dough over in the bowl, cover and let rise in a warm draft free area until doubled in bulk approximately 2 hours.
- On a well olive oiled (about 2-3 tablespoons) baking pan 33x22 cm / 13x9 inches (or even a bit smaller) spread the dough. Place the dough in the pan, with your fingers spread the dough to ¾ of the pan, make dents in the dough with your finger tips, cover and let rise in a warm draft free area for approximately 1 hour.
- Spread the dough a bit more to almost fill the pan, make more dents. Top with 1-2 tablespoons of olive oil and sprinkle with rock salt.
- Pre-heat oven to 425F / 220C.
- Bake the dough for 10 minutes then lower the heat to 350F/180C, carefully remove the schiacciata from the pan and bake for approximately 10 minutes directly on the oven rack. Serve warm as is or make the famous Florence / Rome sandwich. Enjoy!
Notes
The end result will be a crunchy top with a soft interior bread.
In Rome the bread is served spread first with the pistachio pesto, the stracchino on top and then the mortadella. In Florence the schiacciata is split in the middle lengthwise then stuffed with the same ingredients. Of course this is one of many ways you can make a schiacciata sandwich!
Store leftover schiacciata in an airtight container or wrapped well at room temperature for 1 to 2 days. To bring back the crusty texture, reheat it in a warm oven or air fryer until the outside crisps again. It is best enjoyed the day it is baked, especially if serving it warm or making sandwiches.
The nutrition value is just for the plain schiacciata.
Nutrition
Calories: 1708kcal | Carbohydrates: 223g | Protein: 34g | Fat: 74g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 52g | Sodium: 2344mg | Potassium: 339mg | Fiber: 8g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.01mg | Calcium: 53mg | Iron: 9mg | Phosphorus: 325mg