Schiacciata Recipe (Tuscan Flatbread)
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!
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 450ºF (232ºC).
- 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 20 to 25 minutes or until golden brown. Rotate the pan and carefully remove the parchment paper after 15 minutes.
- 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!
Notes
Instant Yeast - If you are using instant yeast, you do not need to bloom it. Simply stir together, warm water, instant yeast, olive oil, honey and salt until dissolved. Proceed as written.
Baking it the Same Day - If you'd like to bake on the same day, 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.
Storage - 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.
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