Schiacciata Bread
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This authentic Tuscan Schiacciata Bread is crispy on the outside, airy on the inside, and made with simple pantry ingredients. Perfect for sandwiches, dipping, or snacking.
If you love this recipe, you should try my No-Knead Italian Focaccia Bread, Ciabatta Bread, and Crusty Italian Bread Recipes.
Quick Look: Sciacciata Bread
- Prep Time: 25 minutes
- Rest Time: Overnight to 48 hours
- Bake Time: 20-25 minutes
- Total Time: About 24 hours
- Servings: 8-10
- Dietary Info: Vegan
- Method: Stretch and Fold Bread
- Technique: Cold Fermentation
- Flavor/Texture: Crispy, airy, chewy, olive oil-rich
Why You’ll Love This Family Favorite!
Schiacciata reminds me of the simple breads you find all over Tuscany—stacked high in bakery windows, brushed generously with olive oil, and still warm from the oven.
For me, this bread beautifully transforms humble pantry ingredients into something truly special. In addition, the long fermentation gives it a beautiful, airy texture, supports digestion, and adds a deep, authentic Italian flavor. As a result, in our house, we rarely wait for it to cool completely before tearing into it. Mangia!
Try my Neapolitan Pizza Dough Recipe, Pinsa Romana Recipe (Roman Style Pizza Dough), and Pizza Al Taglio.
Made With Amore,
Table of Contents
Simple Ingredients
This is one of my favorite rustic Italian breads because it feels simple and effortless, yet tastes like something from a tiny bakery in Florence.
- Flour: Forms the foundation of the dough and creates the bread’s soft, airy texture.
- Yeast: Gives the dough its rise and signature open crumb.
- Extra-Virgin Olive Oil: Adds richness to the dough and helps create the crisp, golden crust.
- Water: Hydrates the flour and allows the dough to develop properly.
- Sea Salt: Enhances the flavor and strengthens the dough’s structure.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Add Toppings: Top with thinly sliced onions or cherry tomatoes. Try my Tomato Focaccia and Summer Panzanella Salad.
- Parmigiano Crust Finish: Before baking, sprinkle with grated parmigiano.
- Briny Olive Variation: Add olives for a savory variation. You’d also love my Marinated Olives.
- Sourdough Twist: Use sourdough starter instead of commercial yeast.
How to Make Sciacciata Bread
The overnight dough creates incredible flavor and texture with very little work. Follow the step-by step photos and see the recipe card below for a printable version.
- In a large bowl, combine lukewarm water, honey, and yeast. Let sit for 5 minutes until slightly foamy.
- Next, add the flour, olive oil, and sea salt.
- Stir until well combined.
- The dough will be sticky, loose, and slightly shaggy.
- Cover the bowl with plastic wrap or a clean kitchen towel and let rest for 30 minutes.
- With wet hands, stretch one side of the dough upward and fold it over itself.
- Rotate the bowl and repeat on all four sides.
- Cover and let rest for 30 minutes. Repeat this stretch-and-fold process 4 times total, then cover tightly and refrigerate overnight.
- Remove the dough from the refrigerator. Loosen it from the bowl using a bench scraper or spatula. Perform one final stretch and fold. Let rest in the bowl for 1 hour.
- When ready to bake, generously coat a baking dish with 2 tablespoons olive oil.
- Transfer the dough seam-side down and gently stretch it into a rough rectangle. Cover loosely with lightly oiled plastic wrap and let rise at room temperature for 1 to 3 hours, until doubled in size and very puffy.
- Preheat the oven to 450°F with a rack in the center position. Drizzle olive oil over the dough. Using lightly oiled fingertips, gently stretch, press, and dimple the dough to fill the pan. Add another drizzle of olive oil and flaky sea salt.
- Bake for 20–25 minutes, until deeply golden brown and crisp around the edges. Cool for 10–15 minutes.
- Serve warm with dipping oil, soups, sandwiches, burrata, or Marinated Mozzarella Balls.
Schiacciata Bread FAQs
Schiacciata is a rustic Tuscan flatbread similar to focaccia, but it is thinner, crispier, and slightly chewier. The name means “pressed” or “flattened” in Italian, reflecting its signature shape, olive oil-rich crust, airy texture, and simple ingredients.
Make Ahead: Refrigerate the dough for up to 48 hours before baking for deeper flavor and better texture.
Storage: Keep leftovers loosely wrapped at room temperature for up to 2 days.
Reheating: Warm in a 350°F oven for 5–8 minutes to refresh the crust.
Freezing: Freeze slices in an airtight container for up to 2 months and reheat from frozen.
Yes! You can make schiacciata the same day by letting the dough rise at room temperature after the stretch-and-folds, then shaping and baking as directed. However, the overnight fermentation develops a deeper flavor, a crispier crust, and a softer, airier interior.
While both are beloved Italian flatbreads, schiacciata is typically thinner and crispier than focaccia. Focaccia has a thicker, softer crumb, while schiacciata offers more crunch and chew. In Tuscany, bakers often use less yeast and rely on longer fermentation for its distinctive flavor.
Serving Suggestions
Slice it for sandwiches, like this Leftover Pork Tenderloin Sandwich, serve it with Italian Bread Dipping Oil, or enjoy warm pieces alongside soups or stews. I especially love it with a bowl of Tuscan White Bean Soup or Italian Wedding Soup.
My Pro Tips
Recipe Tips
- Wet hands make stretch-and-folds much easier
- Don’t add too much extra flour – a sticky dough creates an airy texture
- The longer fermentation gives better flavor and digestibility
- Use high-quality olive oil since the flavor really shines here
- Let the dough fully proof at room temperature before baking for the best airy crumb
More Bread Recipes to Try
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Schiacciata Bread
Ingredients
Dough
- 4 cups all-purpose flour or Italian 00 flour, 480g
- 1 ⅔ cups lukewarm water, 378g
- 1 teaspoon active dry yeast
- 1 tablespoon honey or granulated sugar
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fine sea salt
Topping
- 3-4 tablespoons extra-virgin olive oil
- Flaky sea salt
Instructions
Make the Dough
- In a bowl, combine the lukewarm water, honey, and yeast. Let sit for 5 minutes until slightly foamy.
- Add the flour, olive oil, and sea salt. Stir with a dough hook or whisk, wooden spoon, or spatula until well combined and slightly shaggy dough forms and no dry flour remains. The dough will feel sticky and loose – this is normal.
- Cover the bowl with plastic wrap or a clean kitchen towel and let rest for 30 minutes.
Stretch and Fold the Dough
- With wet hands, grab one side of the dough and stretch it upward, then fold it over itself. Rotate the bowl and repeat on all four sides.
- Cover and let rest for 30 minutes.
- Repeat this stretch-and-fold process 4 total times, every 30 minutes. The dough will become smoother, softer, and stretchier each time.
Cold Fermentation
- Cover the bowl tightly and refrigerate overnight or up to 48 hours for deeper flavor and better texture.
Final Proof
- Remove the dough from the refrigerator. Using a bench scraper or spatula, gently loosen the dough from the bowl. Perform one final stretch and fold. Let rest in the bowl for 1 hour.
Prepare the Pan
- When ready to bake, get out your sheet baking pan or baking dish (about 17×12 inches). Generously coat the pan with 2 tablespoons olive oil.
- Transfer the dough seam-side down onto the prepared baking sheet. Gently press and stretch it into a rough rectangle. Since the dough is still a bit cold, it may spring back at first and it won't fir the pan – don’t worry. this is normal.
- Cover loosely with lightly oiled plastic wrap and let rise at room temperature for 1 to 3 hours, or until more than doubled in size and very puffy. Place an oven rack in the center position and preheat the oven to 450°F.
Dimple the Dough
- Drizzle 1 to 2 tablespoons olive oil over the dough. With lightly oiled fingertips, gently stretch, press, and dimple the dough to fill the pan.
- Top with another drizzle of olive oil and flaky sea salt.
Bake
- Bake for 20-25 minutes or until deeply golden brown and crisp on the edges. Let cool for 10-15 minutes before slicing. Serve warm with dipping oil, soups, sandwiches, burrata, or my marinated mozzarella balls.
Notes
- Wet hands make stretch-and-folds much easier
- Don’t add too much extra flour – a sticky dough creates an airy texture
- The longer fermentation gives better flavor and digestibility
- Use high-quality olive oil since the flavor really shines here
- Let the dough fully proof at room temperature before baking for the best airy crumb
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The outside is golden and crispy, while the inside stays soft and chewy… YUM