Schiacciata is a classic Italian flatbread from Tuscany, known for its crisp exterior, airy interior, and rich olive oil flavor. It’s simple yet incredibly satisfying, making it perfect as a snack, appetizer, or side for soups and salads.
Why You’ll Love This Recipe
This schiacciata bread is easy to make with basic pantry ingredients and delivers bakery-quality results at home. The dough is forgiving and beginner-friendly, while the generous use of olive oil creates a beautifully golden crust with a soft, fluffy inside. It’s versatile enough to enjoy plain, topped with herbs, or paired with dips and spreads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/2 cups all-purpose flour
1 1/2 cups warm water (about 38°C)
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1 1/2 teaspoons salt
1/4 cup extra virgin olive oil (plus more for drizzling)
1 teaspoon coarse sea salt (for topping)
Directions
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until frothy.
In a large mixing bowl, add the flour and salt. Mix to combine.
Pour the yeast mixture and olive oil into the flour mixture. Stir until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Preheat your oven to 220°C.
Grease a baking sheet generously with olive oil. Transfer the dough onto the sheet and gently stretch it to fit the pan.
Use your fingertips to dimple the surface of the dough. Drizzle with more olive oil and sprinkle with coarse sea salt.
Let the dough rest for another 15–20 minutes.
Bake for 20–25 minutes or until golden brown and crisp on the edges.
Remove from the oven, cool slightly, then slice and serve.
Servings and timing
Servings: 6 to 8 portions
Prep time: 15 minutes
Rise time: 1 hour 30 minutes
Cook time: 25 minutes
Total time: approximately 2 hours 10 minutes
Variations
Add fresh rosemary or thyme on top before baking for a fragrant herbal twist.
Incorporate sliced olives or sun-dried tomatoes into the dough for extra flavor.
Top with thinly sliced onions and a sprinkle of salt for a savory version.
For a slightly richer bread, replace a small portion of water with milk.
Storage/Reheating
Store schiacciata in an airtight container at room temperature for up to 2 days.
For longer storage, wrap tightly and refrigerate for up to 5 days.
To reheat, place in a preheated oven at 180°C for 5–8 minutes until warmed through and slightly crisp.
You can also freeze it for up to 2 months; thaw at room temperature before reheating.
FAQs
What is schiacciata bread?
Schiacciata is a traditional Tuscan flatbread similar to focaccia but typically thinner and crispier.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute with the same amount and skip the proofing step.
Why is my dough too sticky?
This dough is naturally sticky. Lightly flour your hands and surface, but avoid adding too much extra flour.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours.
How do I get a crispy crust?
Use plenty of olive oil and bake at a high temperature.
Can I make it gluten-free?
You can try a gluten-free flour blend, but texture may vary.
What’s the difference between schiacciata and focaccia?
Schiacciata is usually thinner and crispier, while focaccia is thicker and fluffier.
Can I add toppings?
Yes, herbs, vegetables, and olives work very well.
How do I know when it’s done baking?
It should be golden brown with crisp edges and sound hollow when tapped.
Can I cook this on a pizza stone?
Yes, it will give an even crispier bottom.
Conclusion
Schiacciata bread is a simple yet flavorful recipe that brings a taste of Tuscany into your kitchen. With its crisp texture, rich olive oil flavor, and endless topping possibilities, it’s a versatile bread you’ll want to make again and again.
