Teresa's Recipes
Schiacciata
Schiacciata, a traditional Italian flatbread from Tuscany, is a delightful treat that captures the essence of rustic Italian cooking. This golden, crispy bread is infused with fragrant rosemary and drizzled with rich olive oil, creating a perfect accompaniment to any meal or a standalone snack. Whether enjoyed warm from the oven or at room temperature, each bite offers a satisfying crunch and a burst of flavor, making it an irresistible addition to your dining table. Historically, Schiacciata was made by farmers to use up leftover dough, but over time, it has become a beloved staple in Italian households and restaurants.
Ingredients
- 2 teaspoons Active dry yeast
- 1 cup (110°F or 43°C) Warm water
- 1 teaspoon Granulated sugar
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons, divided Olive oil
- 2 tablespoons, chopped Fresh rosemary
Dietary Notes
- Servings: 8
- Dish Type: Bread
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes (includes rising time)
- Calories: 180
- Fat: 6g
- Carbs: 28g
- Protein: 4g
- Sodium: 200mg
- Sugar: 1g
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes, or until the yeast is foamy.
- Add the flour, salt, and 2 tablespoons of the olive oil to the yeast mixture. Stir until a dough forms.
- Turn the dough out onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 450°F (230°C).
- Punch down the dough and turn it out onto a floured surface. Roll the dough out into a large rectangle, about 1/2 inch thick, and transfer to a greased baking sheet.
- Brush the dough with the remaining 2 tablespoons of olive oil and sprinkle with the chopped rosemary.
- Using your fingers, gently press dimples into the surface of the dough for a traditional look.
- Bake for 15-20 minutes, or until golden brown. Let cool slightly before slicing and serving.
Tips
- For a twist, add toppings such as cherry tomatoes, olives, or sea salt before baking.
- Serve warm with a side of balsamic vinegar for dipping or as part of an antipasto platter.