Schiacciata

My Favourite Breads

Schiacciata myfavouritepastime.com_4303aI am on what I call ‘My Favourite Bread Journey’ and today my journey takes me to the Tuscany Region of Italy. Italy is one of those countries I have on my bucket list so please, do not expect me to tell you how I ate this bread in Florence or some other city in the region. The word schiacciare in Italian means to flatten, so Schicciata is a flatbread seasoned with high quality olive oil, salt and herbs and eaten on a daily basis, in the morning, afternoon or evening. This bread is supposed to have a crisp crust but I think I worried too much and removed it from the oven a tad, earlier than required. However, it tasted very nice and we demolished it within seconds. I seasoned it with rosemary sprigs.

Schiacciata myfavouritepastime.com_2878There are many methods for making Schiacciata, which unfortunately, I haven’t attempted. I got this basic recipe from “The Best Ever Book of Bread” and mine does look like what was in the book, but I can’t say whether it tastes like the one in the book (LOL) or whether it tastes like the authentic Schiacciata but it was very delicious. I enjoyed eating this bread the way it’s but it can also be sliced and eaten with cold cuts of meats. If you’re Italian and know more about Schiacciata, kindly share with me the knowledge you have. I wish you all a happy blogging.

  • Ingredients 
  • 350g (12.3oz) all-purpose flour
  • ½-1 teaspoon kosher salt or to taste
  • 1 teaspoon Fleischmann’s instant yeast
  • 200ml (¾ cup + 2-3 tablespoons) warm water
  • 60ml (¼ cup, 4 tablespoons) extra virgin olive oil

Schiacciata myfavouritepastime.com_4259Please always remember to assemble all ingredients before you start. Sprinkle some cornflour on a baking sheet.

Schiacciata myfavouritepastime.com_4262Sift the flour, salt and yeast into a bowl and make a well in the centre. Add the water and olive oil and mix with spoon until the dough comes together.

Schiacciata myfavouritepastime.com_4264Turn onto a lightly floured surface

Schiacciata myfavouritepastime.com_4266and knead for 10 minutes until smooth and elastic.

Schiacciata myfavouritepastime.com_4284Place in a lightly oiled bowl and cover with a cling film (plastic wrap). Place in a warm place until doubled in size, about 1 hour..

Schiacciata myfavouritepastime.com_4287Knock back the dough, make into a ball and turn onto a lightly floured surface. Cover with a tea towel and let rest for 5 minutes.

Schiacciata myfavouritepastime.com_4296Roll into a 12 x 8 inch (30 x 20 cm) rectangle and place on the prepared baking sheet. Brush with ½ the olive oil and cover with a cling film. Leave in a warm place for 20 minutes

Schiacciata myfavouritepastime.com_4299Brush the rest of the olive oil, prick all over with a fork and sprinkle with rosemary and coarse salt. Leave to rise again for 15 minutes.

Schiacciata myfavouritepastime.com_2867Meanwhile preheat the oven to 400°F (200°C) and bake for 30 minutes or until light golden. Transfer to a wire rack to cool. Serve warm

Schiacciata myfavouritepastime.com_2870The bread tasted very nice

Schiacciata myfavouritepastime.com_2880We ate it all in one sitting

Schiacciata

Preparation time: 30 minutes + 1 hour 40 minute standing time; Baking time: 30 minutes; Makes: a 12 x 8 inch bread

Ingredients

  • 350g (12.3oz) all-purpose flour
  • ½-1 teaspoon kosher salt or to taste
  • 1 teaspoon Fleischmann’s instant yeast
  • 200ml (¾ cup + 2-3 tablespoons) warm water
  • 60ml (¼ cup, 4 tablespoons) extra virgin olive oil

Topping

  • 2 tablespoons extra virgin olive oil, for brushing
  • 2 tablespoons fresh rosemary leaves
  • Coarse sea salt for sprinkling

Instructions

  1. Sprinkle some cornflour on a baking sheet. Sift the flour, salt and yeast into a bowl and make a well in the centre. Add the water and olive oil and mix with spoon until the dough comes together. Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
  2. Place in a lightly oiled bowl and cover with a cling film (plastic wrap). Place in a warm place until doubled in size, about 1 hour.
  3. Knock back the dough, make into a ball and turn onto a lightly floured surface. Cover with a tea towel and let rest for 5 minutes. Roll into a 12 x 8 inch (30 x 20 cm) rectangle and place on the prepared baking sheet. Brush with ½ the olive oil and cover with a cling film. Leave in a warm place for 20 minutes.
  4. Brush the rest of the olive oil, prick all over with a fork and sprinkle with rosemary and coarse salt. Leave to rise again for 15 minutes.
  5. Meanwhile preheat the oven to 400°F (200°C) and bake for 30 minutes or until light golden. Transfer to a wire rack to cool. Serve warm.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

43 thoughts

  1. Looks awesome Liz. I too love Rosemary and with those bits of salt on top….yummy! I might see if I can time it and make up the dough and go out to my sons when he has his outdoor oven going! Of course we could eat it all there too! LOL

    1. Hey Sandy,
      I have missed you. I am glad to see you after wondering what happened to you. I love outdoor ovens, but I don’t have one. Maybe someday…. I wish you a very fabulous weekend. Best wishes to your family!
      Liz

  2. There is nothing better than simple homemade bread seasoned just right with a favorite herb, rosemary. I still have lots of rosemary in the garden as the cold has not killed it yet! It does add such a great flavor to so many things 🙂

    1. I love rosemary too, Aunt Juju. it’s always such a pleasure to cook with it. I hope you continue to enjoy what’s left of the rosemary. Have a goodnight!
      Liz

    1. Hi Dilip
      Thanks for giving me feedback. I am so happy to hear you baked the bread. 350g would be (2¾ American cups) and 2⅓ Australian cups), I prefer using grams, I am glad it worked out well for you. I feel honoured that you added it to your collection of recipes. I wish you a fabulous weekend and the best of everything.
      Liz

    1. Happy Halloween, I am trying to keep away from candy this year….tough decision but time to trim down the stomach fat. Have a fabulous weekend!
      Liz

  3. Italy is on my bucket list too, Liz! I am determined to get there while I am still young enough to enjoy it also… I love bread and tend to shy away from it. If I allowed myself to eat as much I wanted I wouldn’t be able to walk!! This looks wonderful and I am definitely enjoying this Italian Journey. Keep the posts coming! 🙂

    1. Oh Debbie you’ve made my day. I made so much bread this year and added so many pounds, which I am now trying to frantically loose…not an easy feat, but will keep on trying. I wish you a wonderful weekend…still some hours away but it’s getting there!
      Liz

  4. Mmmm! I love bread! And I like how this recipe doesn’t involve an excessive amount of time to let the bread rise! My main reason for not making more bread is I usually don’t like to wait to eat it 🙂

    1. I always make bread when I am at home the whole day. Once I leave it to rise, I set the clock and I do other things. It works out very well. You should try it. Have a fabulous day!

  5. This looks wonderful. How well would it keep? I’d love to make it on a weekday and serve it with my Rosemary Lemon Chicken with Assorted Vegetables – the two together would be wonderful!

    1. From my experience, this bread is best eaten fresh on day of baking. If you must keep it then it needs an airtight container. Good luck and have a great weekend, ahead!
      Liz

  6. This sort of bread product is very useful for making breadsticks at other meals – well, if there is any leftover! This looks very good, and the rosemary is a nice touch.

    Virtual hugs,

    Judie

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