Schiacciata Bread Recipe: Authentic Tuscan Flatbread Made Easy

Schiacciata is a traditional Italian flatbread from Tuscany, known for its crisp edges, airy interior, and rich olive oil flavor. Made with simple pantry ingredients—flour, yeast, water, olive oil, and salt—this rustic bread is easy to prepare and deeply satisfying.

In Florence, especially during grape harvest season, bakers often prepare a sweet-and-savory variation called schiacciata all’uva, topped with fresh grapes, rosemary, and a touch of sugar. Whether enjoyed plain, topped, or served alongside meals, schiacciata is a beloved staple of Tuscan cuisine.

What Is Schiacciata?

Schiacciata is a thin, dimpled Tuscan flatbread traditionally served as a snack, appetizer, or sandwich bread. The name comes from the Italian word schiacciare, meaning “to squash,” which refers to the way the dough is pressed into the pan before baking.

After a single rise, the dough is flattened by hand, brushed generously with olive oil, and baked until golden. This technique creates a bread that is crispy on the outside while remaining chewy and full of air pockets on the inside.

Schiacciata is also an excellent recipe for beginner bakers, as it requires no special equipment—no mixer, rolling pin, or sharp tools—making it ideal for baking with children or first-time bread makers.

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Schiacciata vs. Focaccia: What’s the Difference?

Although schiacciata and focaccia look similar, they differ in texture and preparation:

• Schiacciata is thinner, flatter, and chewier with crisp edges.

• Focaccia is taller, softer, and more sponge-like.

The key differences lie in hydration and rising time. Schiacciata dough has a shorter rise and is pressed down just before baking, resulting in a flatter, crispier bread. Focaccia, especially from Liguria, typically undergoes longer fermentation with folding and resting to build its signature fluffy texture.

Both breads feature surface dimples and are finished with olive oil and flaky salt.

Tips for Making Perfect Schiacciata Bread

1. Choose high-gluten flour
   Bread flour or Italian 00 flour provides the chewiness that defines traditional schiacciata. All-purpose flour can be used if needed.

2. Weigh your ingredients
   Measuring ingredients by weight ensures proper hydration, which helps create an airy crumb without making the dough too dense.

3. Don’t hold back on olive oil
   Olive oil is essential for flavor and texture. It’s used in the dough, before baking, and again after baking for a truly authentic result.

4. Experiment with toppings
   For schiacciata all’uva, add a pinch of sugar to the dough and top with grapes and rosemary. For a savory version, try cherry tomatoes, olives, or onions.

Authentic Tuscan Schiacciata Recipe

Makes: 1 loaf
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Note: Does not include approximately 1 hour and 45 minutes of resting and proofing time.

Ingredients

• 270 g lukewarm water

• 7 g active dry yeast

• 450 g bread flour or high-gluten 00 flour (plus more for dusting)

• 25 g extra-virgin olive oil (plus more for brushing)

• 7 g kosher salt

• Flaky sea salt, for finishing

Instructions

1. In a large bowl, combine the warm water and yeast. Let sit for 5 minutes until foamy.

2. Stir in the flour, olive oil, and salt until a shaggy dough forms.

3. Transfer the dough to a lightly floured surface.

4. Knead by hand for 8–10 minutes until smooth and elastic.

5. Place the dough in a lightly oiled bowl, turning once to coat.

6. Cover and let rise in a warm place until doubled, about 1 hour and 10 minutes.

7. Turn the dough out and shape it into a rectangle about ¾ inch thick.

8. Transfer to an oiled baking sheet, cover loosely, and rest for 20 minutes.

9. Preheat the oven to 425°F (220°C).

10. Brush the dough lightly with olive oil.

11. Press your fingertips firmly into the dough to create deep dimples.

12. Bake for 25–30 minutes, until deep golden brown.

13. Brush with olive oil while hot, sprinkle with flaky sea salt, and cool for 10 minutes before slicing.

Frequently Asked Questions (FAQs)

What does schiacciata taste like?

Schiacciata has a rich olive oil flavor with a crispy crust and a chewy, airy interior. It’s savory, lightly salty, and incredibly aromatic.

Can I make schiacciata without bread flour?

Yes. While bread flour or 00 flour is ideal, all-purpose flour can be used with slightly less chew in the final bread.

Is schiacciata the same as pizza dough?

No. Although similar in ingredients, schiacciata is thicker than pizza, richer in olive oil, and not topped like a traditional pizza.

How do you store schiacciata?

Store at room temperature in an airtight container for up to 2 days. For best texture, reheat briefly in the oven before serving.

Can schiacciata be made sweet?

Absolutely. The traditional schiacciata all’uva includes sugar in the dough and fresh grapes on top, creating a sweet-and-savory flavor.