Traditional Tuscan Schiacciata (Tuscan Focaccia)

Schiacciata is a Tuscan staple, perfect as a snack or as a bread alternative in sandwiches. At a cafe, you’ll typically find sweet pastries on one side and savory focaccia sandwiches on the other.

Historically, schiacciata was a simple, practical dish often consumed by farm workers. The ingredients are straightforward: flour, extra virgin olive oil, water, and salt. This recipe requires a gradual rise over 1 1/2 days, so, start the day before. The secret to excellent results lies in a combination of high dough hydration (i.e., more water), long rise, and little yeast. Schiacciata and focaccia may look the same but they taste different. The reason is that schiacciata is pressed down or flattened to create a crispier, more delicate crust. While focaccia is thicker, commonly topped with herbs, olives, or vegetables, schiacciata may also feature toppings, though they are typically less complex and simpler. Also, schiacciata is lighter and crispier than the denser focaccia. In fact, some are sold in grocery stores, and they are so thin that look and taste like crackers.

Ingredients:

• 550 g (1 lb + 1/4 cup) of flour
• 4 g of fresh yeast
• 400 g of water
• 80 ml (1/4 cup) of extra virgin olive oil

Preparation:

1. Crumble the yeast into 1/4 cup of the water and stir to melt.
2. Pour the flour into a mixer or use a bowl and a spatula, if kneading by hand.
3. Gradually add water, then incorporate salt and olive oil and mix thoroughly.
4. Transfer dough to an oiled board and spread out. Allow it to rest for approximately 10 minutes.
5. Fold it onto itself 3 times (see picture below).
6. Transfer it to a bowl and cover it, and let it rest at room temperature for 1 hour.
7. Move it to the refrigerator for a 24-hour rest.
8. The following day, remove it from the refrigerator and fold it 3 times.
9. Transfer it to an oiled bowl and let it rest at room temperature for 5-6 hours.
10. Place it on a floured surface and use your fingers to create indentations throughout, starting from the border.
11. Finally, transfer it to an oiled pan, and add 2 tbsp of oil on the surface. Press the surface with your fingers all over.
12. Let it rest for 30 minutes.
13. Bake at 350°F (180°C) in the lower part of the oven for 8 minutes, then an additional 5 minutes in the top part of the oven.
14. Cut the schiacciata and fill it with cold cuts or vegetables.