Schiacciata is Tuscan Focaccia - Here's How to Make It

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.

Start with 600 g of type 00 flour in a mixing bowl.

Add 3 and 1/2 teaspoons of yeast, 1 teaspoon of sugar, and 3/4 of a teaspoon of salt to the flour and mix well.

In a small saucepan, add 600 g of water and bring it to a boil.

Wash, peel, and cube a russet potato, weighing out 200 g.

Add the cubed potato to the boiling water and cook until fork tender, about 12 to 15 minutes.

Turn off the flame and allow the potatoes and water to cool until lukewarm, around 100 to 110°F.

Use a hand blender to blend the potato and water mixture until smooth.

Add the blended mixture to the dry ingredients and combine by stirring for about a minute until thoroughly mixed.

Cover the bowl with plastic wrap and allow the dough to rise until doubled in size, which takes 2 to 4 hours depending on room temperature.

Prepare a non-stick baking pan by adding a generous amount of extra virgin olive oil, ensuring it coats the pan well.

Spread the dough in the oiled pan using your fingertips, making lots of little indentations.

Drizzle more extra virgin olive oil over the top and fill in the indentations with it.

Sprinkle coarse salt over the top of the dough.

Cover the pan with plastic wrap and let the dough rise until it reaches the top of the baking pan, about 30 minutes to 1 hour.

Preheat the oven to 400°F.

Once the dough has risen, uncover it and place it in the oven to bake for 25 minutes or until done.

Remove the bread from the oven and let it cool on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens