Imagine biting into a heavenly Italian flatbread that's part pastry, part bread, and 100% delicious! Schiacciata alla Fiorentina is not just a recipe – it's a culinary journey to the heart of Florence that will transport your taste buds to the sun-drenched streets of Tuscany. This irresistible treat is more than just a bread; it's a celebration of simple ingredients transformed into something extraordinary that will make your kitchen smell like an authentic Italian bakery.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 500g all-purpose flour
- 300ml water
- 10g salt
- 10g sugar
- 25g fresh yeast
- 50ml olive oil
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, dissolve the fresh yeast in lukewarm water, stirring until completely incorporated.
- Add sugar to the yeast mixture and let it sit for 5-10 minutes until the mixture becomes slightly frothy, indicating the yeast is active.
- In a separate large bowl, sift the all-purpose flour and create a well in the center. Add salt to the flour.
- Pour the yeast mixture and olive oil into the flour well, gradually mixing with a wooden spoon or your hands to form a soft, sticky dough.
- Transfer the dough to a lightly floured surface and knead for 10-12 minutes until smooth and elastic, stretching and folding the dough to develop gluten.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and transfer it to a large, greased baking sheet, spreading it out with your fingers to create a flat, rustic surface.
- Create dimples across the surface of the dough using your fingertips, which is characteristic of traditional schiacciata.
- Let the dough rest and rise again for 30 minutes, covered with a clean kitchen towel.
- Preheat the oven to 220°C (425°F) with a baking stone or heavy baking sheet inside to ensure even heat distribution.
- Drizzle additional olive oil over the surface of the dough and sprinkle with a pinch of salt if desired.
- Bake in the preheated oven for 20-25 minutes until golden brown and crispy on the edges.
- Remove from the oven and let cool on a wire rack for 10 minutes.
- Dust generously with powdered sugar before serving, creating a traditional Florentine finish.
- Slice and serve warm as a breakfast bread, dessert, or accompaniment to coffee.
Tips
- Yeast is the Secret Weapon: Ensure your yeast is fresh and active. The frothy mixture is your guarantee of a light, airy bread.
- Temperature Matters: Use lukewarm water when activating the yeast – too hot will kill it, too cold will slow it down.
- Kneading is an Art: Don't rush the kneading process. A full 10-12 minutes develops the gluten and gives your schiacciata its signature texture.
- Rising is Crucial: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Dimpling Technique: When creating those classic dimples, use your fingertips gently but firmly. This helps create those characteristic wells that catch olive oil and give the bread its rustic appearance.
- Oven Preparation: A hot baking stone or heavy baking sheet ensures a crispy bottom and even baking.
- Powdered Sugar Finale: The dusting of powdered sugar is not just decoration – it's a traditional Florentine touch that adds a subtle sweetness to this versatile bread.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
