Schiacciata Bread
Golden, crispy edges, a soft airy center, and rich olive oil in every bite - this Tuscan Schiacciata Bread tastes like something straight from a small bakery in Florence. The long overnight fermentation creates incredible flavor, a light chewy texture, and makes the bread easier to digest. In our house, we tear into it warm from the oven with dipping oil, marinated mozzarella, or use for sandwiches. Mangia!
Servings: 12 servings
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 17x12 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
Calories: 212kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 389mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 2mg
