Description
Schiacciata Toscana is a rustic Tuscan flatbread known for its crispy exterior, tender interior, and rich olive oil flavor. It’s an easy, yeast-free bread perfect as a side, snack, or sandwich base.
Ingredients
- 375 g (about 3 cups) durum wheat flour
- 240 ml (1 cup) lukewarm water
- 10 g (1¾ teaspoons) fine sea salt
- 45 ml (3 tablespoons) extra-virgin olive oil (for dough)
- 30 ml (2 tablespoons) extra-virgin olive oil (for pan and topping)
- ½ teaspoon coarse sea salt for topping
Instructions
- 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.
Notes
- Add rosemary, sesame seeds, or onions before baking for variations.
- Store in an airtight container for up to 2 days.
- Reheat in oven at 350°F (180°C) for 5–7 minutes to crisp up.
- Can be frozen for up to 1 month once cooled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 0.5g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
