- Type 00 (Cake) flour- 1 ¾ cups
- Manitoba (Bread) flour- 2 cups
- Cold water- 1 ½ cups
- Fresh brewer's yeast- 1 tsp
- Salt- 1 tsp (plus more for the top)
- Honey- 1 tsp
- Extra virgin olive oil 1 ½ tbsp (plus more for the top)
- To prepare the schiacciata, start by pouring the Manitoba flour and the 00 flour into a bowl
- Get your hands dirty with flour and crumble the fresh yeast, then pour in part of the cold water, keeping a little to one side
- Start to mix with a wooden spoon and pour in the remaining water while continuing to knead
- Pour in the oil incorporating it again with the wooden spoon and finally the honey. It will have become slightly soft and sticky
- Then moisten your hands and knead: work by lifting a flap and bringing it to the center, repeat for a few minutes
- Incorporate the salt and then transfer the dough to a greased bowl, cover with cling film and let it rise for about 90 minutes, or in any case until it has doubled, keeping it in the oven with the light on or under a cover
- After the time has elapsed, slightly wet your work surface and also moisten your hands then pour the mixture onto the surface and give 3 reinforcement folds. (The movement to do is simple, you have to lift with your hands from the central part, then the lower end will be placed on the top while the upper one will be rejoined over it.)
- Repeat this another 2 times.
- Shape into a ball, cover and let rise for another 30 minutes
- Place the parchment paper inside a 30x40 cm pan, grease and then put the dough inside
- Push in with your fingertips to form the classic holes of the focaccia
- Moisten the surface with a little water and a little more oil. Salt to taste (in the traditional version you are generous with the oil and salt at this point.)
- Finally, place it in the preheated oven in static mode, at 450 ° for about 7 minutes then lower to 375 ° and continue to cook for another 9 minutes.
- Remove the focaccia from the pan and place it on the oven grill, and cook it for another 9 minutes at 375 °
- Once removed from the oven, brush your flatbread with a little more oil before enjoying it alone or divide it in half and use it for sandwiches
About this recipe
Schiacciata is the Tuscan version of the more well known focaccia. Mixed with Tuscan oil, it embodies the harmonic poetry of a spongy middle and a fragrant golden, crispy crust. But when in Florence be careful not to call it focaccia! From the center of Florence and beyond, it is one of the most common street foods in Tuscany. Now you can prepare it at home and stuff it with your favorite sandwich fillings: Let us suggest mortadella, stracchino and chopped pistachios. Drool! Let us know what you fill yours with!