Schiacciata Bread Recipe: How to Make Tuscan Flatbread

There’s something truly magical about bringing a piece of Tuscany right into your kitchen, and this Schiacciata Bread Recipe (How to Make Tuscan Flatbread) is exactly that kind of enchantment. Imagine a golden, dimpled flatbread, kissed with olive oil and a whisper of salt, boasting an irresistibly crisp crust and a delightfully tender, airy crumb. It’s a simple pleasure, yet it embodies the very soul of rustic, homemade baking, turning everyday moments into cherished memories around the table.

I still remember my nonna, her hands dusted with flour, teaching me the rhythm of kneading dough in her sun-drenched kitchen. There was a unique satisfaction in feeling the dough come alive under my fingertips, a secret language passed down through generations. This flatbread carries a piece of that warmth and tradition, a reminder that the best recipes are often the ones made with the most love.

This Schiacciata Bread Recipe (How to Make Tuscan Flatbread) is wonderfully approachable, perfect for bakers of all levels, and it truly shines as a versatile centerpiece for any meal or gathering. My best tip for success? Don’t rush the rising—patience is the secret ingredient for that perfect, airy texture we all adore!

What You Need to Make This Recipe

Crafting this delightful Tuscan flatbread relies on a few simple, wholesome ingredients. Strong bread flour gives it structure, instant dry yeast ensures a beautiful rise, and a generous drizzle of good quality extra virgin olive oil imparts that authentic, rich flavor. These elements combine to create a truly irresistible Schiacciata Bread Recipe (How to Make Tuscan Flatbread). You’ll find the complete list of ingredients and precise measurements in the recipe card below.

How to Make Schiacciata Bread Recipe (How to Make Tuscan Flatbread)

Making this Schiacciata Bread Recipe (How to Make Tuscan Flatbread) is a joyful journey from simple ingredients to a golden masterpiece. You’ll start by preparing the dough, giving it time to develop its beautiful texture. Next, you’ll gently shape it and allow it a second rise, letting those lovely air pockets form. Finally, it’s off to the oven for a quick bake, transforming it into a fragrant, golden-brown flatbread that will fill your home with an irresistible aroma.

Classic Tuscan Schiacciata Bread (Tuscan Flatbread)

This rustic Tuscan flatbread, known as Schiacciata, is a delightful savory bread characterized by its airy texture, crisp olive oil-soaked crust, and signature dimpled surface. Perfect as an appetizer, side dish, or for sandwiches.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 8 pieces

Course: Appetizer, Bread, Side Dish

Cuisine: Italian, Tuscan

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

For the Dough

• 500 g Strong bread flour or unbleached all-purpose flour
• 7 g Instant dry yeast one standard packet
• 10 g Fine sea salt
• 375 ml Warm water about 95-105°F (35-40°C)
• 3 tbsp Extra virgin olive oil plus more for oiling the bowl

For Topping

• 2-3 tbsp Extra virgin olive oil for drizzling
• 1 tbsp Warm water
• 1/2 tsp Fine sea salt or a pinch of flaky sea salt for garnish

Equipment

• Large Mixing Bowl
• Stand Mixer (optional, with dough hook)
• Kitchen scale (recommended)
• Plastic wrap or damp kitchen towel
• 9×13 inch baking sheet (or similar size)
• Small Bowl

Method

 

Prepare the Dough

1. In a large mixing bowl (or the bowl of a stand mixer), combine the flour, instant yeast, and fine sea salt. Whisk briefly to combine the dry ingredients.
2. Gradually add the warm water and 3 tablespoons of olive oil to the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook on low speed until a shaggy dough forms and all the flour is hydrated, about 2-3 minutes. The dough will be quite wet and sticky.
3. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes until it becomes smooth and elastic. If using a stand mixer, increase speed to medium-low and knead for 8-10 minutes until the dough pulls away from the sides of the bowl and is smooth.
4. Lightly oil a clean large bowl with olive oil. Transfer the dough to the oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.

Shape and Second Rise

1. Preheat your oven to 425°F (220°C). Lightly grease a 9×13 inch baking sheet with olive oil.
2. Gently transfer the risen dough to the prepared baking sheet. Using oiled hands, carefully stretch and press the dough to evenly cover the entire surface of the baking sheet. Try not to deflate it too much.
3. In a small bowl, whisk together the 2-3 tablespoons of extra virgin olive oil and 1 tablespoon of warm water. Pour this mixture evenly over the surface of the dough.
4. Using your fingertips, gently press deep dimples all over the surface of the dough, making sure some of the olive oil mixture pools into the indentations. Sprinkle with the fine or flaky sea salt.
5. Cover the baking sheet loosely with plastic wrap or a damp towel and let it rise for a second time for 25-30 minutes, or until slightly puffy.

Bake the Schiacciata

1. Bake in the preheated oven for 20-25 minutes, or until the schiacciata is golden brown on top and bottom, and cooked through. If you prefer a crispier bottom, you can carefully slide it directly onto the oven rack for the last 5 minutes of baking.
2. Once baked, immediately transfer the schiacciata to a wire rack to cool slightly. This prevents the bottom from getting soggy. For extra shine and flavor, you can brush a little more olive oil over the warm bread.
3. Serve warm or at room temperature. Schiacciata is delicious on its own, dipped in olive oil, or used for sandwiches.

Notes

For variations, you can add fresh rosemary, thinly sliced onions, cherry tomatoes, or olives on top before the second rise. This bread is best eaten the day it’s made but can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven for best results.

Pro Tips for Making This Schiacciata Bread Recipe (How to Make Tuscan Flatbread)

Getting that perfect, rustic texture for your Schiacciata Bread Recipe (How to Make Tuscan Flatbread) is easier than you think with a few of my tried-and-true tips.

My Secret Trick: When dimpling the dough, I always make sure my fingertips are generously oiled. This prevents sticking and helps create those signature deep depressions without tearing the delicate surface, allowing the olive oil to pool beautifully during baking.

Don’t be afraid to be generous with your extra virgin olive oil, both in the dough and drizzled over the top before baking. It’s crucial for that rich flavor and golden, crispy crust that makes Tuscan flatbread so special. Think of it as painting a masterpiece with liquid gold!

A warm environment for the dough to rise is key. If your kitchen is cool, I often preheat my oven to its lowest setting for just a few minutes, then turn it off and let the dough rise inside. This creates a cozy spot where the yeast can truly flourish, leading to a light and airy loaf.

When mixing, embrace the stickiness of the dough! This high-hydration dough is meant to be a little wet. Resist the urge to add too much extra flour, as this can make your Schiacciata Bread Recipe (How to Make Tuscan Flatbread) dense. A little patience and a lightly oiled surface for handling will go a long way.

Fun Variations for Schiacciata Bread Recipe (How to Make Tuscan Flatbread)

One of the things I adore about this Schiacciata Bread Recipe (How to Make Tuscan Flatbread) is how beautifully it lends itself to creative twists! It’s like a blank canvas just waiting for your personal touch.

Herbaceous Delights

For a burst of fresh flavor, try pressing fresh rosemary springs and flaky sea salt into the dough before baking. My friend, Elena, always adds a sprinkle of dried oregano too; she says it reminds her of summer evenings in Italy.

Savory Toppings

Consider adding thinly sliced red onion or cherry tomatoes to your Schiacciata Bread Recipe (How to Make Tuscan Flatbread) for a delightful savory note. Just press them gently into the dimpled dough before the final rise. A sprinkle of Parmesan cheese is also a wonderful addition for those who love a cheesy crust!

Sweet Surprises

While traditional Schiacciata is savory, a sweet version with grapes (Schiacciata all’uva) is truly divine. For a simpler sweet twist, after baking, a light brush with honey or a dusting of powdered sugar can transform it into a unique dessert bread. My nieces absolutely adore it with a drizzle of maple syrup!

What to Serve With Schiacciata Bread Recipe (How to Make Tuscan Flatbread)

This versatile Schiacciata Bread Recipe (How to Make Tuscan Flatbread) is a dream to pair with so many different dishes, whether you’re looking for a simple snack or part of a grand meal.

It’s absolutely perfect for dipping! I love serving it with a bowl of high-quality extra virgin olive oil, perhaps infused with a touch of balsamic vinegar, for a classic Italian appetizer. It’s simple, elegant, and lets the bread truly shine.

For a comforting meal, serve warm slices alongside a hearty bowl of your favorite soup. The way it soaks up all those delicious broth flavors is simply divine. My mom always pairs it with a minestrone on a chilly evening.

Consider it a fantastic companion to a vibrant charcuterie board, piled high with cheeses, cured meats, and olives. The rustic simplicity of the Schiacciata Bread Recipe (How to Make Tuscan Flatbread) beautifully complements rich, savory flavors.

And, of course, for a quick and satisfying bite, enjoy it simply on its own, perhaps with a sprinkle of fresh cracked black pepper. It’s truly a delight any way you slice it!

How to Store Schiacciata Bread Recipe (How to Make Tuscan Flatbread)

Keeping your freshly baked Schiacciata Bread Recipe (How to Make Tuscan Flatbread) delicious is quite easy with a few simple storage tips.

Room Temperature Storage

For enjoyment within a day or two, store your cooled Schiacciata in an airtight container or a bread bag at room temperature. This helps maintain its lovely texture and prevents it from drying out too quickly. I always place a clean tea towel around it first, just to give it a little extra love and protection.

Freezing for Later

If you’ve baked a larger batch or want to enjoy this treat at a later date, Schiacciata freezes beautifully. Once completely cooled, wrap the flatbread tightly in plastic wrap, then an additional layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, simply thaw at room temperature and refresh in a warm oven for a few minutes until fragrant and crisp. My top tip is to brush it with a little fresh olive oil before reheating to bring it back to life!

Nutritional Benefits

This Schiacciata Bread Recipe (How to Make Tuscan Flatbread), with its foundation of strong bread flour and wholesome olive oil, offers a satisfying and nourishing experience. While certainly an indulgent treat, it provides carbohydrates for energy and healthy fats from the extra virgin olive oil, aligning with my philosophy of creating desserts that are both satisfying and made with simple, good-for-you ingredients.

FAQs

Faq 1

Can I make the dough ahead of time for this Schiacciata Bread Recipe?
Absolutely! You can prepare the dough, let it complete its first rise, then punch it down and store it in an oiled, airtight container in the refrigerator for up to 24 hours. Just bring it to room temperature before shaping and the second rise.

Faq 2

What’s the best way to get those signature dimples in my Tuscan flatbread?
Generously oil your fingertips and gently press them deep into the risen dough. Don’t be shy! This helps create those characteristic pockets for olive oil and ensures a beautiful texture in your Schiacciata Bread Recipe (How to Make Tuscan Flatbread).

Faq 3

My Schiacciata Bread Recipe (How to Make Tuscan Flatbread) didn’t rise much, what went wrong?
The most common reasons for a lack of rise are inactive yeast or a too-cold environment. Ensure your warm water is between 105-115°F (40-46°C) and let the dough rise in a warm, draft-free spot to encourage yeast activity.

Faq 4

Can I use all-purpose flour instead of strong bread flour?
While you technically can, strong bread flour is recommended for this Schiacciata Bread Recipe (How to Make Tuscan Flatbread) because its higher protein content develops more gluten, giving the flatbread its characteristic chewy texture and airy crumb. All-purpose flour might result in a denser bread.

Conclusion

There’s truly nothing quite like the aroma of freshly baked bread filling your home, and this Schiacciata Bread Recipe (How to Make Tuscan Flatbread) promises to deliver that joyful experience every single time. It’s more than just a recipe; it’s an invitation to slow down, savor the process, and create something truly special with your own hands. Remember, every delicious Schiacciata Bread Recipe (How to Make Tuscan Flatbread) you bake is a new memory in the making, a testament to the simple magic of home-baked goodness. So, roll up your sleeves, embrace the warmth of your kitchen, and let’s create some sweet, comforting moments together!