This Tuscan-style flatbread is crisp on the outside, tender inside, and deeply flavored with olive oil. Simple ingredients and a relaxed method create a rustic bread that pairs perfectly with soups, salads, or enjoyed on its own.

Why You’ll Love This Recipe

Made with just a few pantry staples
Naturally dairy-free and halal-friendly
Crispy edges with a soft, airy interior
Perfect as a side, snack, or sandwich base
Beginner-friendly with minimal shaping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Durum wheat flour: 375 g (about 3 cups)
Water, lukewarm: 240 ml (1 cup)
Fine sea salt: 10 g (1¾ teaspoons)
Extra-virgin olive oil (for dough): 45 ml (3 tablespoons)
Extra-virgin olive oil (for pan and topping): 30 ml (2 tablespoons)
Coarse sea salt for topping: ½ teaspoon

Directions

In a large bowl, combine the durum wheat flour and fine sea salt.
Add the lukewarm water and olive oil. Mix until a soft, slightly sticky dough forms.
Knead gently in the bowl or on a lightly oiled surface for about 3 to 4 minutes until smooth.
Cover the dough and let it rest at room temperature for 1 hour.
Preheat the oven to 425°F (220°C).
Generously oil a baking tray with olive oil.
Place the rested dough onto the tray and gently stretch it into a thin, even layer.
Use your fingertips to dimple the surface all over.
Brush the top generously with olive oil and sprinkle with coarse sea salt.
Bake for 20 to 25 minutes, until golden and crisp on the edges.
Remove from the oven and let cool slightly before slicing.

Servings and timing

Servings: 6 pieces
Prep time: 10 minutes
Resting time: 1 hour
Baking time: 25 minutes
Total time: about 1 hour 35 minutes

Variations

Add fresh rosemary leaves on top before baking for a classic Tuscan aroma.
Sprinkle sesame or nigella seeds for extra texture.
Use part whole wheat flour for a heartier flavor.
Top with thinly sliced onions before baking for a sweeter profile.

Storage/Reheating

Store leftovers in an airtight container at room temperature for up to 2 days.
To reheat, warm in a preheated oven at 350°F (180°C) for 5 to 7 minutes until crisp again. Avoid microwaving, as it softens the crust.

FAQs

What is schiacciata?

Schiacciata is a traditional Tuscan flatbread similar to focaccia but usually thinner and crispier.

Can I use regular all-purpose flour?

Yes, but the texture will be slightly softer and less rustic than with durum wheat flour.

Why is my dough sticky?

This dough is meant to be soft. Lightly oiling your hands makes it easier to handle.

Can I let the dough rest longer?

Yes, resting up to 2 hours can improve texture and flavor.

Do I need yeast for this recipe?

No, this version relies on resting time and olive oil rather than yeast.

Can I bake it on parchment paper?

Yes, but the bottom will be less crisp than baking directly on an oiled tray.

Is schiacciata the same as focaccia?

They are similar, but schiacciata is typically thinner and crispier.

Can I freeze schiacciata?

Yes, freeze fully cooled pieces for up to 1 month.

What can I serve with it?

It pairs well with soups, salads, dips, or as a sandwich bread.

How do I know when it’s done baking?

The top should be golden and the edges crisp with light browning underneath.

Conclusion

Schiacciata Toscana is proof that simple ingredients can create incredible flavor. With its crisp texture and rich olive oil taste, this flatbread is a versatile addition to any table, whether served fresh from the oven or reheated for later enjoyment.