The Ultimate Schiacciata (with Poolish)

Schiacciata is a Tuscan bread, similar to focaccia. It's crunchy on the outside, and soft and moist on the inside. Great for making sandwiches or even eating on its own, you'll be making it over and over again!

Also known as "ciaccia" or "schiaccia," schiacciata is a common street food in Tuscany. Depending on where you're eating it in Tuscany, the version will vary. In some areas it is thinner and crispier, and it some areas it is slightly thicker and more moist.

In fact, a survey was carried out in 2014 by the region of Tuscany to find out how many versions of schiacciata exist in Tuscany. The survey determined that there were 617 different versions (and even names!) for schiacciata. Some fluffy, some flat, some with less or more salt, some higher than others, some flatter...you get the idea!

This version is a soft and moist version - ideal for filling with ingredients and making delicious panini!

Why you should make this schiacciata:

1. It's flexible - you can use schiacciata for various uses. The most common way it's used in Tuscany is to make sandwiches. But you can also eat it on its own when you're having an antipasto or aperitivo.
   
2. It lasts for a few days - This schiacciata stays moist for a few days, whereas many focaccia recipes can be dry by the very next day.
   
3. It's tasty! This one needs to no mention, but thought I would mention it anyway! The flour and water make a delicious dough that is super moist on the inside and the olive oil gives the schiacciata a rich and robust flavor - you won't be able to stop eating it!

Ingredients

Poolish (all purpose flour, water, yeast) This poolish is a wet sponge that acts as a pre-ferment. It makes baked goods soft, fragrant and aromatic. It helps the schiacciata to keep better - this is why the schiacciata can keep its moisture and softness for a few days, thanks to the poolish.

All Purpose Flour - more flour is added to the poolish about 16 hours after the poolish is created. All Purpose flour has the perfect texture and protein content to make the schiacciata.

Water - More water is added to the dough for extra moisture. This is a high hydration dough.

Salt - a bit of salt adds extra flavor

Olive oil - extra virgin olive oil gives the dough a rich and aromatic flavor, and helps to give a crispy texture t the outer part of the schiacciata.

History of schiacciata

Schiacciata as we know it today started with Tuscan famers, and they made it once per week.

Before making bread, the farmers would fill their ovens with multiple schiacciate (remember, this bake needed to last them one week!).

The purpose of the schiacciate was obviously to provide nourishment and meals for the farmers, but they were also used as a way to gauge the oven temperature. The famers would monitor how the schiacciate were cooking, and when they were done, this was an indicator that the bread was ready to be baked.

Even though the schiacciata has humble origins, it was also eventually enjoyed by nobility such as Lorenzo Il Magnifico (Lorenzo de' Medici).

Why it's called "schiacciata"

The word "schiacciata" translates to "squashed." This is because the dough is "squashed" into a pan with the tips of the fingers - this is how the schiacciata is formed and gets its shape.

Difference between focaccia and schiacciata

First - the region in which they originate. Schiacciata originates from Tuscany, while focaccia can originate in Bari (topped with tomatoes and olives), or the famous focaccia Genovese, from Genoa (Liguria).

Depending on the type of focaccia referred to, a focaccia is generally thicker and higher than a schiacciata. A schiacciata dough (at least the one used in this recipe) has a high hydration percentage, making it slightly harder to spread out in the pan than a focaccia. Due to its high hydration, a schiacciata has large, open crumb in the dough once baked.

How to make schiacciata - step by step

Make the Poolish

Let the yeast bloom - about 10 minutes (photo 1)

Once yeast has bloomed, add the flour in. Mix everything together with a wooden spoon or spatula (photos 2-3) Cover the bowl with saran wrap and place in the fridge for about 16 hours.

Make the dough

Remove the poolish from the fridge – it should have doubled in volumE (photo 4)

Transfer the poolish to a larger bowl. Add the water and sugar (photo 5)

Add the flour (photo 6) and mix again until well incorporated.

Add the olive oil and salt and mix one more time.

While the dough is still in the bowl, fold the dough (photo 7) This helps to develop gluten and give structure to the dough.

Cover the bowl with saran wrap and let it rest for 30 minutes at room temperature.

After 30 minutes, repeat the dough folding technique one more time. Cover the bowl and let it rest and rise at room temperature for 2 hours (photo 8)

Place the dough on to an oiled baking sheet. Use your fingertips to form the dough to the shape of the pan (photo 8) Let it rise 1 more hour in the pan.

Preheat oven to 425F. Drizzle olive oil on the schiacciata and top with more salt (photo 10)

Place the schiacciata in the oven and bake until golden brown - about 30 minutes (photo 11)

Remove from the oven and let the schiacciata cool slightly until it's cool enough to handle. Cut and enjoy!

Storing

The schiacciata will last for 2-3 days at room temperature. If you have leftovers, store it in an airtight container or wrap in aluminum foil, and keep at room temperature. You can warm it up in the oven when ready to use again, or eat it as-is.

It can also be frozen (wrap in saran wrap then aluminum foil) - and kept in the freezer for up to 2-3 months. When ready to eat, thaw at room temperature.

More Italian bread recipes

• Focaccia Pizza – Easy and Delicious!
• Focaccia with olives and onions

If you’ve tried making this Schiacciata recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, PINTEREST and TIKTOK to see more delicious food and what I’ve been up to.

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