Schiacciata (Tuscan Flatbread)
Servings: people
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.
Equipment
- 1 half sheet baking pan (17 x 12 Inches or 43×30 cm)
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
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.
