Tuscan Schiacciata bread, which is similar to focaccia, is made with simple pantry ingredients and requires no kneading. The bread is crisp on the edges and light and airy on the inside. Use it to make sandwiches with your favorite fixings, dip it in extra-virgin olive oil and balsamic, or enjoy it plain!
The dough ferments overnight in the fridge to develop more flavor. However, if you would like to bake it the same day, I've included instructions in the recipe card below.
What is schiacciata bread?
Schiacciata (Sket-CHA-tah) is a type of flatbread from Tuscany. The word schiacciata means to squash, crush or flatten. The exterior of the bread is crisp, while the interior is light, airy and chewy.
What is the difference between schiacciata and focaccia?
In general, schiacciata is flat and chewy, with a crisp exterior, while focaccia is thicker, softer and more spongy. Although both use similar ingredients, the dough hydration is different, with focaccia containing a little more water. If you'd like to try making focaccia, try my easy overnight caramelized onion focaccia as well!
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♡ Why You Will Love This Schiacciata Recipe
- Perfect for making sandwiches! Schiacciata bread is flat (compared to focaccia), has a sturdy exterior, and chewy interior, which makes it ideal for making sandwiches. Especially Florentine-style sandwiches like the ones from All'Antico Vinaio and Panini Toscani. You'll definitely want to try my Mortadella Sandwich, an All'Antico copycat!
- So easy to make. It's made in one bowl and requires no kneading, which is perfect for any beginner baker.
- Simple ingredients. The dough just consist of flour, yeast, water, olive oil, salt and a bit of honey.
- Flavor. The bread is savory, with notes of fruity extra virgin olive oil. Plus, allowing the dough to ferment in the fridge overnight enhances the flavor.
For more bread recipes, you should check out these mini brioche rolls, wool roll bread, and jalapeño cheddar bread.
Ingredient Notes
Here are some notes about all the ingredients used in this Schiacciata Recipe. Quantities and full instructions are in the recipe card below!
- Flour - We are using a combination of bread flour and all-purpose flour, but you can also use only all-purpose flour.
- Yeast - You can use active dry yeast or instant yeast.
- Honey - A bit of honey feeds the yeast. You can also use white sugar.
- Warm Water - The warm environment will help the yeast grow.
- Extra-Virgin Olive Oil - For best results, use a good quality EVOO as it's a key ingredient which gives the schiacciata much of its flavor.
- Salt - Enhances the flavors and helps make the focaccia soft.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Schiacciata Recipe! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine warm water, yeast and honey and let bloom for 8 to 10 minutes.
Step 2. To the yeast mixture, add extra virgin olive oil and salt, and stir together until combined and dissolved.
Step 3. Pour the yeast mixture into the flour and mix until combined. Cover with a kitchen towel and let the dough rest on the counter for 30 minutes.
Step 4. Stretch & Fold - Perform a total 4 sets of stretch and folds, every 30 minutes. Dip your fingertips into water (everytime) then pick up one side of the dough, stretch it upwards and then fold the dough over and onto itself. Give the bowl a quarter turn and repeat the stretch and fold technique with the remaining 3 sides.
Step 5. After the final stretch/fold/rest, pour olive oil on top of the dough. Cover with plastic wrap and place in the fridge overnight or up to 48 hours.
Step 6. The next day, remove the schiacciata dough from the fridge and peel off the plastic wrap.
Step 7. Perform another set of stretch and folds.
Step 8. Transfer the dough to a large baking sheet lined with parchment paper. Gently pat down and stretch into a small rectangle.
Step 9. Cover and let the dough double in size at room temperature for 2 to 3 hours.
Step 10. Use your fingertips to dimple and stretch the dough, aiming to cover most of the pan.
Step 11. Then coat the top with more olive oil and sprinkle with flaky sea salt.
Step 12. Bake in a preheated oven at 425ºF (218ºC) for 22 to 25 minutes or until golden brown. Rotate the pan and remove the parchment paper half way through.
💡 Tip
Don't forget to line your baking sheet with parchment paper to prevent your schiacciata from sticking to the pan.
Step 13. As soon as it comes out of the oven, slide it onto a wire rack to cool for 10 to 15 minutes before serving. Slice with a serrated knife and enjoy!
Substitutions
- Bread Flour - If you don't have any bread flour on hand, you can just use all-purpose flour.
- Yeast - You can use active dry yeast or instant yeast. If you are using instant yeast, you don't need to bloom it. Just dissolve it in warm water with honey, olive oil and salt.
- Honey - You can sub with white sugar, brown sugar, or agave.
Variations
- Top with Herbs - Try topping it with fresh rosemary, oregano, thyme and chives.
- Top with Cheese - Sprinkle with parmesan cheese, asiago, gruyere, mozzarella or cheddar to make it more savory.
- Other Toppings - You can also top it with olives, cherry tomatoes, mushrooms, caramelized onions, pesto, za'atar and so much more.
Key Equipment
- Large Bowl
- Measuring Cup or Small Bowl
- Large Baking Sheet - I used the half sheet pan from USA Pan which is, 17.25 x 12.25 inches (43x30 cm).
- Parchment Paper
Storage
- Room Temperature - Schiacciata is best eaten freshly baked, but leftovers can be stored loosely covered on the counter for up to 2 days. Reheat in a toaster oven for a few minutes before enjoying.
- Refrigerator - Store in an airtight container in the fridge for up to a week.
- Freezer - Once completely cooled, cut into small pieces and place in a freezer-safe bag. Freeze for up to 2 months.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
Don't skip the overnight ferment. During recipe testing, I found that the dough had more flavor when it had time to proof in the fridge, compared to when it was baked the same day.
During the stretch and fold, wet your fingertips. This high hydration dough is sticky, so you'll need to wet your fingers as you stretch and fold the dough.
Line your baking sheet with parchment paper. During recipe testing, my schiacciata stuck to the pan even though I generously oiled the pan. So don't forget to line it!
FAQ
Allowing the dough to ferment in the fridge overnight, improves structure and helps develop more flavor, but it's not required.
If you'd like to bake it right away, after the final set of stretch/fold/rest, stretch and fold one last time. Then transfer the dough, seam side down, to your lined greased baking sheet. Gently flatten and stretch the dough into a small rectangle. Cover with plastic wrap that has been sprayed with oil and let it sit at room temperature for an additional 1 to 2 hours. Proceed as written in the recipe card.
Yes, you can substitute the bread flour quantity with all-purpose flour.
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📖 Recipe
Schiacciata Recipe (Tuscan Flatbread)
INGREDIENTS
Schiacciata Bread
- 2 cups (240g) bread flour
- 2 cups (240g) all-purpose flour
- 1 ⅔ cups (378g) warm water 105ºF (40ºC)
- 2 teaspoons honey or white sugar
- 1 teaspoon active dry yeast (or instant yeast)
- 2 tablespoons extra-virgin olive oil
- 1 ¼ teaspoon sea salt
For Topping
- extra-virgin olive oil
- flaky or coarse salt
Instructions
- Combine Dry Ingredients - In a large mixing bowl, mix together bread flour and all-purpose. Set aside.2 cups (240g) bread flour 2 cups (240g) all-purpose flour
- Make Yeast Mixture - In a measuring cup or bowl, combine together, warm water, honey and active dry yeast and allow to bloom for 8 to 10 minutes. Once the mixture is foamy, add olive oil and salt, and stir until combined and dissolved. See note below if using instant yeast. 1 ⅔ cups (378g) warm water2 teaspoons honey or white sugar1 teaspoon active dry yeast 2 tablespoons extra-virgin olive oil1 ¼ teaspoon sea salt
- Combine & Rest - Pour yeast mixture into the flour and using a dough whisk or wooden spoon, mix until fully combined. The dough will be sticky. Cover with a kitchen towel and let it rest on the counter for 30 minutes.
- Stretch & Fold - Perform a total of 4 sets of stretch and folds, every 30 minutes. Dip your fingertips into a bowl of water (each time) then pick up one side of the dough, stretch it upwards, and fold it over onto itself. Give the bowl a quarter turn and repeat the stretch and fold technique with the remaining 3 sides. Please see photos in the body of the post as reference. Cover the bowl, let rest for 30 minutes and then repeat the process 3 more times, making a total of 4 times. The dough will become more elastic with each rest.
- Overnight Ferment - After the final stretch/fold/rest, pour about a tablespoon of olive oil on top of the dough. Gently pat the oil with your fingertips to cover the whole surface. Cover with plastic wrap and place in the fridge overnight or up to 48 hours. If you'd like to bake it the same day, see note below.
- Prep Pan - When you're ready to bake, line a large baking sheet (half sheet - 17x12 in / 43x30 cm) with parchment paper and then coat the bottom and sides of the pan with 2 tablespoons of olive oil.
- Proof Dough at Room Temperature - Remove the dough from the fridge. Using a plastic bench scraper or rubber spatula, loosen the dough from the sides of the bowl and perform a final set of stretch and folds. Next, transfer the dough to your prepared baking tray, seam side down, and gently pat it down flat and stretch into a small rectangle. The dough will naturally contract because it's cold, but don't fet, the dough will eventually fill out in the pan as it sits. Cover with plastic wrap that has been sprayed with oil and let it more than double in size at room temperature for 2 to 3 hours.
- Preheat Oven - With 15 minutes left of proofing, positions a rack in the center of the oven and preheat it to 425ºF (218ºC).
- Dimple the Dough - Pour 1 to 2 tablespoons of olive oil on top of the dough. Gently flatten, stretch and dimple the dough, aiming to cover most of the pan. Top with a little more olive oil and flaky sea salt.
- Bake - Bake for 22 to 25 minutes or until golden brown. Rotate the pan and remove the parchment paper half way through.
- Cool & Serve - As soon as it comes out of the oven, slide it onto a wire rack to cool for 10 to 15 minutes before serving. Slice with a serrated knife and enjoy!
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