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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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 3 hours 10 minutes
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
  • 9x13 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 9x13 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.