Italian Recipes

Authentic Italian Schiacciata Recipe – Olive Oil Focaccia

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Schiacciata Recipe – Soft and Flavorful Olive Oil Focaccia

If youโ€™re craving a delicious, soft, and flavorful bread perfect for any occasion, this Schiacciata (Italian flatbread) recipe will surely captivate your taste buds. This simple yet satisfying focaccia is beautifully enriched with olive oil, making it a great option for snacks, sandwiches, or as a side dish to accompany meals. The texture is wonderfully soft and slightly chewy, while the flavor is enhanced by a golden olive oil drizzle that will leave you wanting more.

Ingredients for Schiacciata (Makes 4 Servings)

Ingredient Quantity
00 Flour 200g
Manitoba Flour 300g
Water 340g
Fresh Brewerโ€™s Yeast 3g
Fine Salt 5g
Honey 5g
Extra Virgin Olive Oil 20g
Extra Virgin Olive Oil (for drizzling) As needed
Fine Salt (for sprinkling) As needed

Nutritional Information (per serving)

Nutrient Amount per serving
Calories 210 kcal
Carbohydrates 38g
Protein 5g
Fat 6g
Fiber 2g
Sugars 3g
Sodium 200mg

Instructions to Prepare Schiacciata

  1. Prepare the dough: Begin by placing the 00 flour and Manitoba flour in a large mixing bowl. Using your hands, sprinkle the fresh yeast into the flour mixture, crumbling it with your fingers to disperse it evenly. Pour in a portion of the cold water, reserving a little for later. Start mixing with a wooden spoon to bring the dough together.

  2. Add the olive oil and honey: Once the dough begins to come together, add the extra virgin olive oil and the honey. Continue mixing until the oil is well incorporated into the dough.

  3. Knead the dough: At this stage, the dough will feel slightly soft and sticky. Transfer it onto a clean surface lightly dusted with flour. Begin kneading the dough, pressing and folding it with the heels of your hands, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed. This process should take about 8-10 minutes.

  4. Incorporate the salt: Once the dough is well kneaded, lightly wet your hands with water and add the fine salt. Knead the dough again to fully incorporate the salt, making the dough soft and slightly pliable.

  5. First proofing: After kneading, form the dough into a ball. Place it back in the bowl, cover with a damp cloth, and let it rise for about 30 minutes in a warm, draft-free area. The dough should roughly double in size.

  6. Shape the dough: Once the dough has risen, lightly moisten your work surface with water to prevent sticking. Gently tip the dough onto the surface and fold it over itself. First, fold the bottom edge of the dough up towards the center, then fold the top edge down to meet it. Repeat this process two more times to create layers. This technique helps create a beautiful structure in the finished bread.

  7. Second proofing: Form the dough into a round ball once again and let it rest for an additional 30 minutes, allowing it to rise again.

  8. Prepare the baking tray: While the dough is resting, preheat your oven to 200ยฐC (392ยฐF). Line a 30×40 cm baking tray with parchment paper and lightly grease it with olive oil.

  9. Final shaping and baking: After the dough has risen, transfer it to the prepared baking tray. Gently press the dough into the tray using your fingers to spread it out evenly. Create the signature dimples on the surface by gently pressing your fingertips into the dough. Once itโ€™s evenly shaped, lightly spray the dough with water and drizzle it generously with extra virgin olive oil. Sprinkle a little salt over the top for added flavor.

  10. Bake the Schiacciata: Place the tray in the preheated oven and bake for about 25-30 minutes, or until the top is golden and crisp. The edges should be slightly browned, and the aroma should fill your kitchen with a mouthwatering scent.

  11. Finishing touch: Once the Schiacciata is baked, remove it from the oven and immediately brush the surface with a little more extra virgin olive oil for an extra glossy finish. Allow it to cool slightly before slicing and serving.

Serving Suggestions

This Schiacciata is perfect on its own, served warm as a snack, or alongside soups and salads. For a heartier option, you can slice it in half and fill it with your favorite sandwich ingredients, such as cured meats, cheese, or fresh vegetables. It’s also delicious served with dips like olive tapenade or pesto.

Tips for the Best Schiacciata

  • Hydration is key: Make sure you use enough water to get a soft, slightly sticky dough. This helps create the moist, airy crumb typical of Schiacciata.
  • Donโ€™t rush the resting times: The dough needs time to rise and develop flavor, so donโ€™t skip the proofing stages.
  • Use high-quality olive oil: Since olive oil is a key ingredient, use the best extra virgin olive oil you can find for an extra boost of flavor.

Variations

  • Herb-infused Schiacciata: Add fresh rosemary, thyme, or garlic to the dough or sprinkle it on top before baking to give your Schiacciata a fragrant, savory twist.
  • Sweet Schiacciata: For a sweeter version, drizzle honey over the dough before baking and top with sugar or chopped dried fruit for a delightful treat.

This Schiacciata recipe brings a taste of Italy into your home with minimal ingredients and a lot of flavor. Whether you enjoy it as a simple snack, a sandwich base, or paired with your favorite dish, itโ€™s sure to be a hit with friends and family alike!

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