Schiacciata
Servings: 12 pieces
- 1⅔ cups (400 grams) lukewarm water
- 2 teaspoons (6 grams) instant dry yeast
- 2 teaspoons (8 grams) sugar
- 3⅓ cups (500 grams) all-purpose flour or pizza flour
- 2 teaspoons (8 grams) salt + more for topping
- 1 tablespoon (14 grams) extra virgin olive oil + more for topping
- 1 teaspoon rosemary optional
MAKING THE DOUGH
- To a large mixing bowl, add 1⅔ cups lukewarm water, 2 teaspoons instant dry yeast, and 2 teaspoons sugar. Whisk until the yeast is dissolved. If the yeast doesn't dissolve it might be inactive. Start over with new yeast.
- Add 3⅓ cups all-purpose flour and 2 teaspoons salt. Stir with a wooden spoon until combined. Add 1 tablespoon extra virgin olive oil and stir for another minute until absorbed. We are aiming for a wet and sticky dough.Cover the bowl with plastic wrap.
PROOFING
- QUICK PROOFING: Let it proof in a warm corner of your kitchen for about 1½ hours or until it doubles in volume. SLOW PROOFING: Let it proof in the fridge for 8 to 36 hours then remove from fridge and let 2 hours at room temperature.
EASY FOLDING
- While still in the bowl, fold the dough on itself with a spoon from the outside to the inside for 20 times. It takes one minute.
- Transfer dough onto a baking tray lined with parchment paper and olive oil. Proof a second time in a warm spot for 45 minutes.In the meantime preheat oven to 450°F or 230°C.
FLATTEN AND BAKE
- Wet your hands, then flatten dough with the tip of your fingers, filling the baking tray.You want to create dimples as you flatten the schiacciata.Drizzle with extra virgin olive oil (about 1 to 2 tablespoons) and sprinkle with salt to taste (about ½ to 1 teaspoon)
- Bake on the lowest oven rack for about 18 to 20 minutes. Remove from the pan and let it steam out on a cooling rack for 30-60 seconds before cutting it.Optionally you can top with rosemary.
Nutrition information is an estimate for 1 square of schiacciata out of 12.
TIPS
Flour: If you can find Caputo Nuvola flour or 00 pizza flour, that would make a delicious light focaccia.
Sugar: It feeds the yeast and helps color the schiacciata as it bakes.
Stirring: We find it easier to stir the dough with a wooden spoon, help upside down. That is, stir with the handle of the spoon, not the actual spoon.
Quick proofing: If your home temperature is below 68°F or 20°C, I recommend turning on your oven for 30 seconds and then turning it off. Then, put the dough in the slightly warm oven to proof, creating the perfect conditions (light heat + moist) for the yeast to do its work.
Temperature: When you bake schiacciata, the oven should be very hot. Preheat it to maximum temperature for at least 20 minutes.
SUBSTITUTIONS
Flour: Substitute 00 pizza flour, bread flour, or whole wheat flour. For a more rustic schiacciata, you can also use 50% whole wheat and 50% all-purpose flour.
Instant dry yeast: substitute fresh yeast for instant dry yeast. You'll need 3x more.
STORAGE
Make ahead: If you want to make schiacciata in advance, my advice is to partially bake it for 12 minutes rather than the full 18 minutes and let it cool on a cooling rack.
At this stage, you can freeze it wrapped in plastic for 3 months or store it in a plastic bag. Then, when you need it, finish baking it for 6 to 8 minutes in a preheated oven at 400°F or 200°C.
Room temperature: Keep leftovers in a plastic bag for 2 to 3 days.
Reheat: You can reheat it in the oven or air-fryer at 400°F or 200°C.
