Schiacciata, Tuscan Bread

Similar to Focaccia but easier and more rustic, this Italian flat bread is crispy on the outside but light and chewy in the middle. Served on the side or used to sandwich tomatoes, eggplant, onions, basil, meats, it is a Tuscan favorite!

Try saying this name one time, let alone 3 times in a row. If you’re really interested, this is how to say it: “skia-chiata”. But then “a rose by any other name”… So call it focaccia if you prefer as it is very similar. With a crusty, crunchy exterior, it is soft and airy in the middle, like focaccia.

Traditionally made in the regions of Tuscany and Umbria in central Italy, the taste and texture are a lot like focaccia, but what really sells us on this bread is that it does not require a very lengthy process and it can easily be made at home as the dough is very forgiving.

Its crazy sounding name literally means 'pressed' and it refers to the fact that you need to press the dough down with your fingers when you spread it out on the baking sheet. In fact, no rolling pin is required to make this recipe.

Thanks to Tuscany for their beautiful landscapes, their vineyards, gelato and this bread. It is delicious simply cut into sections to dip into olive oil with balsamic vinegar and Italian spices. But don’t stop there. At every rest stop and sandwich shop in Tuscany, schiacciata serves as the perfect bread for panini sandwiches filled with the vibrant colors, of spinach, eggplant, tomatoes, mushrooms, cheese, cold cuts. Plump with lucious combos and appealing colors, how to chose which panini is the biggest problem. (A great one to try is the Rustic Tuscan Sandwich on this blog using this bread.)

Serve Schiachiatta just after it has been baked to enjoy it at its best.

SCHIACCIATA  (ski–a-chata)

For the Poolish

·         1 teaspoon traditional active dry yeast

·         1 1/3 cups slightly warm water

·         2 ¼ cup all purpose flour

For the Dough

·         1 ½ cups slightly warm water

·         1 teaspoon granulated sugar

·         3 ½ cup all purpose flour

·         2 tablespoon extra virgin olive oil plus more for drizzling

·         2 tablespoon salt  

Make the Poolish

-Starting the day before you want to serve the bread, to a medium bowl, add the water and yeast. Mix it briefly. Wait for the yeast to bloom (liquid becomes milky and foamy) - 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 plastic 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. 

-Drizzle in 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 plastic 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 oiled fingertips to push the dough to into the corners of the pan, creating a rectangle the basic size of the pan. Don’t worry if it doesn’t reach to every edge - it will spread as it rises. Let it rise 1 more hour in the pan, covered with plastic wrap. 

-Preheat oven to 425 degrees. Drizzle olive oil on top of the dough and sprinkle 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 dipped in olive oil with balsamic vinegar or on its own. Makes a delicious sandwich bread as well. Best served the day it is made. Serves 8 - 10

Fold dough over itself 4 times around the bowl and let it rest, covered with plastic wrap.