Schiacciata

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!

Course Appetizer

Cuisine Italian

Prep Time 15

Cook Time 30

Resting Time 19

Servings people

Calories 436kcal

Author Pina Bresciani

Equipment

1 baking sheet 17x12 inches

Ingredients

For the Poolish

1 tsp (5g) traditional active dry yeast
320 mL water room temperature
2 ¼ cup (320 g) all purpose flour

For the Dough

350 mL water room temperature
1 teaspoon granulated sugar
3 ½ cup (480g) all purpose flour
2 tablespoon extra virgin olive oil plus more for drizzling
2 tablespoon salt see notes

Instructions

Make the Poolish

To a bowl, add the water and yeast. Mix it around. Wait for the yeast to bloom (rise to the top of the water) - about 10 minutes.
Once yeast has bloomed, add the flour in two batches. Mix everything together with a wooden spoon or spatula every time the flour is added. The poolish should be a liquid and creamy texture. 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.
Transfer the poolish to a larger bowl. Add the water and sugar and mix with a spatula until water is incorporated into the poolish.
Add the flour 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. Work your way around the dough like you are looking at clock - you want to perform a fold at 12, 3, 6 and 9 o'clock. Pull the dough up and over to the other side of the bowl.Repeat 4 times as you move around the dough. 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.
Oil a baking sheet and place the dough on to the baking sheet. Use your fingertips to form the dough to the shape of the pan. Let it rise 1 more hour in the pan.
Preheat oven to 425F. Drizzle olive oil on the schiacciata and top with more salt.
Place the schiacciata in the oven and bake until golden brown (about 30 minutes).
Remove from the oven and let the schiacciata cool slightly until it's cool enough to handle. Cut and enjoy!

Video

Notes

Kosher salt was used in this recipe - it is the least salty of most types of salt. If you are using a different type of salt in this recipe, you may have to reduce the amount of salt used.
The size of the pan used is 17x11.5 inches

Nutrition