Make the Best Italian Sandwich CRISPY AS HELL 🔥 SCHIACCIATA Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has healthy fats, while canola is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less expensive.

Mix 100 gr High Protein Flour, 0.3 gr Dry Yeast, and 45 gr Water for a couple of minutes until the flour absorbs all the water.

Let the mixture rest for 14-18 hours at room temperature to create Biga.

The next day, mix 500 gr Bread flour and 250 gr Water for 2 minutes using the autolyse method.

Cover and let it rest for 30 minutes.

Add 3 gr Dry Yeast and 10 gr Malt to the dough.

Slowly add all the Biga and 125 gr Water to the mixture bit by bit, allowing the dough to absorb it.

After adding the water, add 12.5 gr Salt and mix for a total of 30 minutes.

If the dough is too wet or unmanageable, let it rest in the bowl for 15 minutes before shaping.

Divide the dough into two pieces and shape each by folding the corners into the middle.

Let the shaped dough rest until it doubles in size, approximately 1.5 hours at 77 F.

Press down firmly on the dough and drizzle with Olive oil for the final rise in the pan for 1 hour.

Dimple the dough before baking.

Bake at 465 F (240 C) for 15 minutes.

After baking, open the bread while it's still hot to release steam for a crispy bite.

Stuff the bread with Parma ham, Spring Mix salad, Kalamata Olives, and Shavings of Grana Padano.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens