Schiacciata is all about that golden, crisp-edged, olive-oil-rich flatbread you find all over Tuscany—somewhere between a focaccia and pizza bianca.
Here's a home-friendly version with simple ingredients and loads of flavor.
Schiacciata, the Everyday Bread of Tuscany
I wanted to create a schiacciata recipe that anyone could make—any day of the week, with very little effort. No kneading, no stand mixer. Just a bowl, a wooden spoon, and a bit of patience.
Whether you're an experienced home baker or you're making bread for the very first time, this recipe will work for you. We've refined it over the years, and it’s been tested by thousands of people, with consistently amazing results.
For me, growing up in Umbria, right next to Tuscany, schiacciata was part of daily life. I still remember stopping at the alimentari on my way to school to grab a warm slice—crispy at the edges, soft in the middle, and full of rustic, olive-oil-rich flavor.
The best part? Every baker makes it differently. Thick or thin, golden or pale—each schiacciata is a reflection of the hands that made it.
This version brings that same spirit home. It’s simple, reliable, and full of flavor, whether you serve it plain, stuffed (try prosciutto sandwich), or as a side.
Just pantry staples, a wooden spoon, and the comfort of something real and freshly baked.
Ingredients
For quantities, see recipe card at the bottom of the page.
- All-purpose flour – Substitute 00 flour or bread flour. My favorite brand? Caputo Nuvola or Caputo Pizzeria flour (not sponsored, just a really good product).
- Water – Use lukewarm water for a soft dough, especially important if using a no-knead method.
- Sugar or honey: To get the yeast going and improve color while baking.
- Instant dry yeast – Reliable and easy to use; brands like Caputo, SAF, and Dr. Oetker work well. If using fresh yeast, use three times the amount.
- Extra virgin olive oil – Adds flavor, softness, and helps the bread cook evenly. It's essential to use good quality oil because it gives the flavor to the schiacciata.
- Salt – Essential for flavor and dough structure; sea salt is best.
- Rosemary (optional) – Adds an aromatic touch; best added fresh after baking.
How to make schiacciata
1. Dissolve the yeast
In a large mixing bowl, combine lukewarm water, instant dry yeast, and sugar.
Whisk until the yeast has fully dissolved. If it doesn't, it might be inactive–start over with new yeast.
2. Make the Dough
Add the flour and salt to the bowl. Stir with a wooden spoon until the ingredients come together.
Add the olive oil and stir again until it's fully absorbed into the dough. The dough should be wet, sticky, and shapeless. Cover with a damp cloth or plastic wrap leaving enough space for the dough to double.
3. Proof the Dough
Quick Proofing: Let the dough rise in a warm corner of your kitchen, or inside a turned-off oven that you briefly preheated for 30 seconds, until it doubles in size ( about 1½ hours).
Slow Proofing: Refrigerate the dough for 8 to 36 hours. Before the next step, leave it at room temperature for 2 hours.
4. Fold and Rest
Fold the dough on itself using a spoon, turning it from the outside to the center 20 times (it takes 30 seconds - see video)
Flip the dough onto a parchment-lined baking tray greased with olive oil. Brush top with olive oil and let it rise again, uncovered, in a warm place. While the dough rests, preheat your oven to 450°F (230°C).
5. Flatten and Bake
Wet your hands to prevent sticking, then gently press the dough out with your fingertips, spreading it across the tray. Touch it as little as possible to preserve the air bubbles.
Drizzle with olive oil and sprinkle with salt. Bake on the lowest oven rack at 450°F (230°C) for about 20 - 25 minutes or until golden and slightly crisp on the edges.
Transfer to a cooling rack to release steam. Optionally, top with a drizzle of extra virgin olive oil and chopped fresh rosemary while still hot.
Classic Schiacciata Pairings
- Topped or Stuffed with Cured Meats & Cheese: Fill or top with your favorite melty cheese (mozzarella, burrata, provolone, fontina, scamorza, pecorino, etc) and cured meats (prosciutto, coppa, mortadella, salame, etc), and optional arugola or grilled zucchini.
- With a Cheese Board: Cut into small squares and serve alongside a board of Italian cheeses like taleggio, pecorino, gorgonzola, and parmigiano reggiano, with olives, jams, and fruit.
- With a Soup or Stew: Serve warm schiacciata on the side of a rustic soup like ribollita, pappa al pomodoro, or a simple lentil stew—it’s perfect for dunking.
Pro Tips
- If the yeast doesn’t dissolve in water, it might be inactive—start fresh.
- Sugar helps activate the yeast and gives the crust a better golden color. Honey works too.
- Stirring with the handle of a wooden spoon is easier when working with sticky dough.
- The dough should feel wet and shapeless after mixing—that’s normal.
- For a cold kitchen, warm your oven briefly and turn it off before placing the dough inside to rise.
- Quick proofing works well if you're short on time; slow proofing builds better flavor.
- Touch the dough gently when flattening to avoid losing air pockets.
- Add fresh rosemary right after baking for the best aroma.
Frequently Asked Questions
Schiacciata is the Tuscan version of flatbread—usually thinner, crispier on the bottom, and more rustic than focaccia. It uses less fat and is often baked in a hotter oven for a crunchier texture.
Yes! Ours is a very forgiving dough. You can mix it with a wooden spoon and do a no-knead method and minimal folding to build structure.
We love Caputo Nuvola or Caputo Pizzeria flour for the best home-baked texture. If you can't find that, then all-purpose flour works well, but you can also use 00 flour for a lighter texture or bread flour for more chew.
Absolutely. You can slow-proof the dough in the fridge for up to 36 hours, which actually improves the flavor and texture. If you’re prepping ahead, another great option is to par-bake it: bake the schiacciata until it’s just set and lightly golden (about 15 minutes), then let it cool on a wire rack. When you're ready to serve, finish baking it in a hot oven for 5 more minutes to bring back that fresh-out-of-the-oven crispiness.
Yes, once baked and fully cooled. Wrap tightly and freeze for up to 1 month. Reheat from frozen in a hot oven until warmed through and crisp.
Pop it in a hot oven or air fryer (around 375°F or 190°C) for 5–7 minutes to revive the crispiness. Avoid microwaving—it makes it rubbery.
Usually, the yeast was old or the water was too hot (which kills the yeast) or too cold (which slows it down). Always make sure the yeast fully dissolves in water and foams slightly to make sure it is active.
Both! It should have a crunchy, golden bottom and edge, but stay soft and slightly chewy in the center.
Definitely. Traditional toppings include flaky salt, rosemary, thin red onion slices, or olives. Add them just before baking or even right after, depending on the ingredient.
Yes—though that’s more like a panino or stuffed focaccia. You can slice it after baking and fill it with meats, cheese, grilled veggies, or even Nutella for a sweet twist.
More Easy Italian Recipes
- Prosciutto Sandwich
- Mediterranean Chicken
- Crispy gnocchi with ham and cheese
- Chicken piccata
- Chicken saltimbocca
- Italian sausage pasta
- Italian meatballs
- Tuscan cod
If you tried this Schiacciata recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Schiacciata (Tuscan Flatbread)
Equipment
- 1 half sheet baking pan (17 x 12 Inches or 43×30 cm)
Video
Ingredients
- 4 cups all-purpose flour or pizza flour
- 2 cups lukewarm water
- 3 teaspoons salt
- 2 teaspoons instant dry yeast
- 2 teaspoons sugar
- 2 tablespoons extra virgin olive oil + more for baking pan and topping
- 1 tablespoon fresh rosemary chopped - optional
Instructions
- Dissolve the yeast – To a large mixing bowl, add 2 cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar. Whisk until the yeast dissolves. If it doesn't, it might be inactive–start over with new yeast.
- Make the dough – Add 4 cups all-purpose flour and 3 teaspoons salt. Stir with a wooden spoon until just combined.Add 2 tablespoons extra virgin olive oil and stir for another minute until absorbed. The dough should be wet, sticky, and shapeless. Cover with a damp cloth or plastic wrap.
- Quick Proofing – Let the dough rise in a warm corner of your kitchen, or inside a turned-off oven that you briefly preheated for 30 seconds, until it doubles in size (about 1½ hours).Slow Proofing – Refrigerate the dough for 8 to 36 hours. Before the next step, leave it at room temperature for 2 hours.
- Fold and Rest – While still in the bowl, fold the dough on itself using a spoon, turning it from the outside to the center 20 times (it takes 30 seconds - see video).Flip the dough onto a parchment-lined baking tray greased with olive oil. Brush top with olive oil and let it rise again for 30 minutes, uncovered, in a warm place. While the dough rests, While the dough rests, preheat your oven to 450°F (230°C).
- Flatten and Bake – Wet your hands to prevent sticking, then gently press the dough out with your fingertips, spreading it across the tray. Touch it as little as possible to preserve the air bubbles.Drizzle with olive oil and sprinkle with salt. Bake on the lowest oven rack at 450°F (230°C) for about 20 - 25 minutes or until golden and slightly crisp on the edges.Transfer to a cooling rack to release steam. Optionally, top with a drizzle of extra virgin olive oil and chopped fresh rosemary while still hot.
Notes
- If the yeast doesn’t dissolve in water, it might be inactive—start fresh.
- Sugar helps activate the yeast and gives the crust a better golden color. Honey works too.
- Stirring with the handle of a wooden spoon is easier when working with sticky dough.
- The dough should feel wet and shapeless after mixing—that’s normal.
- For a cold kitchen, warm your oven briefly and turn it off before placing the dough inside to rise.
- Quick proofing works well if you're short on time; slow proofing builds better flavor.
- Touch the dough gently when flattening to avoid losing air pockets.
- Add fresh rosemary right after baking for the best aroma.
Lorna D. Begley says
Help! I can't find the temperature to bake it in.
Nico Pallotta says
Hi Lorna, sorry about that, my mistake. Temperature is 450°F (230°C) for about 20 - 25 minutes.
Thank you for the message - I added the temp to the recipe box now.
All the best,
Nico
Anonymous says
I just made this for the first time. It turned out so delicious. It was quite thick so next time I need to use a bigger pan. I too was puzzled about the 4 cups/600 grams but I went ahead and used the 600 gram measurement. It was perfectly fine. Love your recipes!!!
PS #4 in the print version needs the oven temperature
Lindsay says
I have a quick question. 1 cup of flour is roughly 120 grams. The recipe states that 4 cups of flour is equivalent to 600 grams, but it should be around 480 grams. Do I make this recipe with 600 or 480 grams of flour? Thanks in advance.
Nico Pallotta says
Hi Lindsay,
Thanks so much for your question!
You're absolutely right that most online calculators say 1 cup of flour equals 120 grams—but in real-life baking, that number often doesn’t hold up. In our kitchen (and in many of our readers kitchens), 1 cup of all-purpose flour weighs closer to 150 grams, especially when measured by scooping or spooning and leveling the way most home cooks do. So when the recipe calls for 4 cups, 600 grams is accurate.
Measurements by weight are always more reliable than by volume, especially for ingredients like flour that can compact easily. So I recommend going with the 600 grams for the best results.
Let me know how the recipe turns out 🙂
Warmly,
Nico
Lindsay says
Thank you for the clarification. I made this today after it fermented overnight in the refrigerator and it turned out insanely delicious . It has an excellent flavor profile and texture. I like to think of it as a lighter, thinner, and less oily version of focaccia. This is a new favorite!
Debbie says
This recipe is amazing!! I’m a busy mom of three in Ohio and I’ve never made bread before, but this schiacciata came out perfect on the first try. It was so easy—no kneading, no fancy tools—just a bowl and spoon like you said! My family couldn’t stop eating it. We topped it with burrata, mortadella, and pistachios like you showed on the instagram story… wow. Thank you for making authentic Italian recipes feel so doable! This one’s going straight into my weekly rotation.
MM says
I’m live in Italy. What yeast do you recommend?
Nico Pallotta says
I recommend Mastro Fornaio by Paneangeli—it comes in small packets and is easy to find in most supermarkets. Alternatively, Caputo Instant Dry Yeast (in the green tin) is excellent too and usually available in larger stores.
I hope this helps, happy baking!
Nico