Schiacciata Bread Recipe: How to Make Tuscan Flatbread

Schiacciata is an airy, crispy-edged Tuscan flatbread often served as a snack or appetizer. It starts like many other bread doughs, with a kneaded mixture of flour and water leavened with yeast. The bread gets its name from how you shape it: “schiacciata” means “squashed” in Italian. After the dough rises, you’ll squash it into the pan with your hands before brushing it with olive oil, which gives the bread an almost cracker-like edge while keeping the interior chewy and full of air bubbles.

Schiacciata is an excellent recipe for a first-time bread baker or to make with children, as it does not require a mixer, rolling pin, or any sharp equipment.

Schiacciata and focaccia are Italian flatbreads that may seem similar to an untrained eye but differ slightly in texture. Tuscan schiacciata is more thin and chewy, while focaccia is spongy and tall. The difference comes down to the water content and the rising technique. Schiacciata has one rise followed by a smashing motion before going into the oven. Ligurian focaccia recipes typically call for a much longer rising time, with folding and turning in between to build that classic spongy texture. The shorter rise makes schiacciata crispier and flatter than fluffy focaccia from the Genoa area.

Both breads have a distinctive dimpled texture and benefit from brushing with generous amounts of extra-virgin olive oil and sprinkling with flaky salt after baking.

Here’s how to make crisp and golden schiacciata bread at home.

1. 1. Use high-gluten flour. Bread flour or 00 flour both work well for this recipe; they have a high-gluten content that gives the bread a classic chewy texture. In a pinch, all-purpose flour works, too. You can typically find the gluten content of Italian 00 flour or American bread flour on the packaging.
2. 2. Weigh your ingredients. Weighing your ingredients is the most accurate way to get the proper hydration levels for your schiacciata dough, which will ensure a bubbly rise that’s not too dense. Learn how to measure in grams when baking bread recipes.
3. 3. Be generous with the olive oil. Like many foods from Italy, olive oil gives this Tuscan flatbread a distinct and flavorful richness. You’ll use olive oil three times: once in the dough, again just before baking, and one last time before serving. Use at least two tablespoons of olive oil for the final brushing to ensure even soaking. It may seem like a lot, but it’s essential for a traditional Tuscan schiacciata.
4. 4. Add toppings. To make schiacciata all’uva, incorporate a pinch of sugar into the bread dough and top the loaf with whole fresh grapes and rosemary sprigs just before baking. Skip the sugar and try cherry tomatoes instead of the grapes for a more savory twist.