Schiacciata

Schiacciata: The Tuscan Delight of Flat Dough

Schiacciata, a Tuscan delicacy, is a variation of the flat dough specific to Italian pizza, perfect for enjoying both warm and cold. Whether you prefer a soft bread or a crispy one, this easy-to-make recipe will take you on a culinary journey full of flavors and textures. Start your culinary adventure and bring a touch of Italian authenticity to your kitchen!

Preparation time: 30 minutes
Rising time: 1 hour and 35 minutes
Baking time: 30 minutes
Total: 2 hours and 35 minutes
Number of servings: 8-10 servings

### Ingredients:

- 350 g wheat flour
- ½ teaspoon salt
- 15 g fresh yeast (or 1 teaspoon dry yeast)
- 200 ml warm water
- 4 tablespoons extra virgin olive oil
- For topping:
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary leaves
- Sea salt, to taste

### Step-by-step Instructions:

1. Preparing the pan: Start by greasing a baking tray with a little oil and lining it with parchment paper. This step will prevent the dough from sticking and make cleaning easier.

2. Preparing the dough: In a large bowl, sift the flour and salt, then make a well in the center. In another container, mix the yeast with half of the warm water until fully dissolved. Add this mixture to the center of the flour along with the remaining water and the 4 tablespoons of olive oil. Use a spatula to mix the ingredients until you have a soft dough.

3. Kneading the dough: Turn the dough out onto a floured surface. Knead for about 10 minutes until the dough becomes elastic and smooth. This step is essential for gluten development, which will give the bread a perfect texture.

4. Rising: Place the dough in a greased bowl, cover it with a greased plastic wrap, and let it rise in a warm place for one hour or until it doubles in size. A good idea is to use the oven at a low temperature (about 30 degrees) to create a warm and humid environment.

5. Shaping the dough: Once the dough has risen, turn it out onto a floured surface and gently knead it to remove air. Roll the dough into a rectangle about 30x20 cm and place it in the prepared tray. Brush the surface with some of the olive oil and let it rise for another 20 minutes.

6. Topping and second rise: After 20 minutes, brush the dough with the remaining oil, use a fork to poke the surface, then sprinkle with sea salt and rosemary leaves. Let it rise for another 15 minutes. This step will help create a crispy texture on the surface.

7. Baking: Preheat the oven to 200 degrees Celsius (gas mark 6). Bake the bread for 30 minutes or until it is golden and crispy. The aroma that will fill your kitchen while baking will be irresistible!

8. Cooling and serving: Once the bread is ready, transfer it to a wire rack to cool. It is delicious served warm, alongside olive oil for dipping or as a base for various toppings. You can try combinations with cherry tomatoes, feta cheese, or even prosciutto for a refined appetizer.

### Useful Tips:

- We recommend using extra virgin olive oil for an authentic flavor. The quality of the oil will significantly influence the final aroma of the schiacciata.
- If you like to experiment, you can add olives or caramelized onions to the dough for an extra flavor. You can also substitute rosemary with other herbs like thyme or oregano.
- Schiacciata can be served as a side bread with various main dishes or used as a base for delicious sandwiches.

Enjoy this simple yet flavorful recipe, and let yourself be carried away by the tastes of Tuscany!

 Ingredients: 350 g flour, 1/2 teaspoon salt, 15 g fresh yeast (or 1 teaspoon dry yeast), 200 ml lukewarm water, 4 tablespoons extra virgin olive oil. For topping: 2 tablespoons olive oil, 2 teaspoons fresh rosemary leaves, sea salt.

 Tags:  bread