Schiacciata - Traditional Tuscan Flatbread Recipe (2024)

FAQs

What is schiacciata made of? ›

Schiacciata is a crisp and chewy Italian bread from Tuscany, made with a basic mixture of flour, yeast, olive oil, water, and salt.

Schiacciata is typically thinner and lighter than focaccia, with a texture that is often more airy and delicate. It is commonly seasoned with olive oil, salt, and sometimes herbs like rosemary or sage. Focaccia, on the other hand, tends to be thicker and more substantial, with a chewier texture.

Schiacciateria. Schiacciata is a traditional Italian flatbread that originated in Tuscany. It is made from simple ingredients such as flour, yeast, water and salt and has a characteristic oval shape. The surface is lightly baked and has a crispy crust, while the inside is soft and moist.

What makes Tuscan Bread unmistakable is the absence of salt. In fact, its flavor is neutral, but not bland, because the different types of wheat, mixed with the mother dough, make up for the lack of salt with pure flavor.

The history of the Tuscan schiacciata

Its origins are ancient and date back to pre-Roman times. Water and various cereals were mixed ground in a rustic dough and then “crushed” and well-cooked on hot stones.

This is Brian's grandmother's recipe for sciachiatta, which is a Sicilian meat pie. We used to celebrate an Italian Thanksgiving a couple weeks before actual Thanksgiving, and this was always served. We love it now for football Sundays, and I've added some veggies to it to make it a healthier option for dinner, too.

You may not know what it is, but there's definitely something different about this bread. The answer is that there's an ingredient missing in Tuscan bread – salt.

I've never met an Italian who under-seasoned their food and pane toscano is made the same as any other Italian bread. It has yeast, water, oil and flour. But no salt. Without it, the bread has no flavour, but it also has a lighter crust and chewier texture.

1. Ciabatta. Ciabatta is an Italian bread that is known for its distinctive shape and texture. It is a relatively new bread, created in the 1980s by Arnaldo Cavallari, a baker from Verona, Italy.

The cake is usually made with yeast dough and lard. To make it fluffy and light, the dough has to rise repeatedly: This takes a lot of time. Followers of modern cuisine have created a variation that adapts to the rhythm of modern life (i.e. saves time) while still trying to achieve the original taste.

What is schiacciata romana? ›

The Schiacciata Romana does it all. This authentic flat bread is made and baked in Italy. And it stands out with taste, lightness and true Mediterranean flair. Schiacciata is named after the Italian verb 'schiacciare' which means 'press with the fingers' and refers to how the dough is made.