Schiacciata all’olio is one of Tuscany’s top bakery treats. It’s a type of flat bread made with flour, water, yeast, salt and extra virgin olive oil, produced daily in every “forno” or “Panetteria”. Baking it at home is easier than you might expect, just allow it some time to proof overnight and be generous with your extra virgin olive oil http://bit.ly/SchiacciataRecipeJulsKitchen
7 Comments
Looks delicious. What is the difference between this and foccacia? Looking forward to learning.
A labour of love. Read about this from Stanley Tucci's book My Life Through Food.
Looks like there may have been an error in your recipe directions. First pre-fermented dough is 250 grams left overnight. Next day your directions say to add 500 grams of all purpose flour TO 500 GRAMS OF PRE-FERMENTED DOUGH. Did you mean to say add the 250 grams of pre-fermented dough to the 500 grams of all purpose dough? Or are you supposed to DOUBLE the pre-fermented dough quantity? I am assuming that you only meant to add the 250 g of pre-fermented dough to the new 500 grams of AP flour. Otherwise you are looking at 8 cups of flour and that is a heck of a lot of dough. Can you please clarify this? I am going with my intuition and doing only 250 g added to 500 g of AP.
Very similar to Iranian Barbari flat bread.
It’s a good recipe and technique for sure! However, I am not sure if 6g is enough salt. Every bite I took I found I needed to dip in some salt. I felt my pan was a little too small so perhaps the bread didn’t get enough surface area for the salt. I should have cut the dough between two pans. One 11×17 inch pan was not big enough.
Can I use my sourdough starter?
Yeah my starter didn’t look anything like this when I did the 250g of bread flour, 250g water and 1G yeast lol. I probably had to do like 325 grams of water just to get the same texture. Does that matter? With the recipe in the video mine was way more dry and lumpy.