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I've been making a lot of Schiacciatta recently, and wanted to post a recipe. This is a traditional Schiacciatta al Olio (flatbread from Tuscany), with a sourdough boost.
If Focaccia is half way between pizza and bread, then Schiacciatta is half way between Focaccia and Pizza. It is flat, and infused with olive oil, bake it pretty hot -- around 500F.
I make a standard 4 cup dough recipe, with 1 1/2 cups water, 2 tsp salt, 2 tbl oil and yeast, to which you add 1/2 cup of sour starter. Let the dough rise and fall and rise back to double, then cut it into two pieces, which you shape into pizza balls and let rest for an hour. Then stretch the dough into a circle and place it is a round metal pan covered with olive oil. Pour 2 tbl oil on the dough, and let it rise for 30-60 minutes (covered). It should be about 1/2" high.
Make impressions with your fingers -- like a Focaccia, and bake for 15-20 minutes, until golden. Pour another 1-2 tbl of oil on the bread and let it rest for a minute. Incredible. Now I know how the Italians consume so much olive oil. One restaurant owner told me they used to dunk the Schiacciatta in a tub of oil after taking it out of the oven. The sourdough helps with the crunchy texture of the bread and with a little flavor. I'd been making it for 18 months before I started adding the sour, and it really adds something.
We use it as bread with a meal, for lunch and with appetizers.
Give it a try.
If Focaccia is half way between pizza and bread, then Schiacciatta is half way between Focaccia and Pizza. It is flat, and infused with olive oil, bake it pretty hot -- around 500F.
I make a standard 4 cup dough recipe, with 1 1/2 cups water, 2 tsp salt, 2 tbl oil and yeast, to which you add 1/2 cup of sour starter. Let the dough rise and fall and rise back to double, then cut it into two pieces, which you shape into pizza balls and let rest for an hour. Then stretch the dough into a circle and place it is a round metal pan covered with olive oil. Pour 2 tbl oil on the dough, and let it rise for 30-60 minutes (covered). It should be about 1/2" high.
Make impressions with your fingers -- like a Focaccia, and bake for 15-20 minutes, until golden. Pour another 1-2 tbl of oil on the bread and let it rest for a minute. Incredible. Now I know how the Italians consume so much olive oil. One restaurant owner told me they used to dunk the Schiacciatta in a tub of oil after taking it out of the oven. The sourdough helps with the crunchy texture of the bread and with a little flavor. I'd been making it for 18 months before I started adding the sour, and it really adds something.
We use it as bread with a meal, for lunch and with appetizers.
Give it a try.
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