Schiacciata toscana all'olio


If you have been to Tuscany you have already had the pleasure of tasting some schiacciata. And if you travelled with small children they would have been handed a slice of it as soon as you walked in a bakery! I use whole wheat dough and add rosemary but you also add olives, chili pepper and sundried tomatoes.

There is only one trick to make a great schiacciata: use A LOT of good Extra Virgin (or it will end up being just a flat bread)!

You can make you own dough using this simple recipe:

  • 250 ml of warm water - about 1 cup
  • 25 gr dry yeast - about 1 tsp
  • 450 gr flour - about 3 cups (one cup white plus two cups whole wheat)
  • 1 ½ tsp salt
  • 70 ml extra-virgin olive oil - about 1/4 cup

In a small bowl, dissolve the yeast in the warm water. Let sit for 5 minutes while it reactivates.

In a large bowl, mix the flour, salt, olive oil and dissolved yeast. Knead until smooth, about 10 minutes. Place in oiled bowl, cover and let rest in warm spot for about 1 to 1 ½ hours.

If you are busy as I am most of the time you can buy one bag of good whole wheat fresh dough. I typically buy the in-house made dough from Tre Mary Bakery or the Nino d’Aversa one from Lady York. I buy a few and keep them in the freezer for a last minute schiacciata or pizza.

-  Whatever dough you are using, oil a wide baking pan, sprinkle fresh rosemary sprigs at the bottom and spread out the dough with your fingers across the entire pan.

- Flip the dough so it gets the oil on both sides.

- Add some rosemary sprigs

- With your fingers make dents on the surface and then drizzle olive oil on top, then sprinkle coarse sea salt.

- Let it rest for about 20 minutes while your oven is getting hot. Warm up the oven at 430°

- Bake for 20 min or until the bottom of the schiacciata is hardened (lift with a spatula to check)

Eat it as is in slices or accompany it with pecorino cheese. You can also cut it in two and fill it with prosciutto, a classic Tuscan merenda.

Buon appetito!