Look, I’m from Florence, so trust me when I say this: Schiacciata is the superior Italian flatbread. You can keep your focaccia—too fluffy, too soft. Here in Tuscany, we like our flatbread with a golden, crispy crust, an airy inside, and just the right amount of olive oil and flaky salt. Simple? Yes. But also absolutely addictive.
I grew up eating schiacciata straight from the local forno, still warm, dripping with olive oil, and crackling at every bite. No toppings, no butter—just pure homemade Italian bread perfection. And if you really want to do it the Florentine way? Slice it open and stuff it with prosciutto and pecorino. That’s a real sandwich.
Now, before you start thinking this is some complicated Tuscan bread recipe, relax. It’s easy—seriously. A little patience, a few folds, and a hot oven. Whether you’re making it as an Italian side dish, dipping it in olive oil, or just ripping off pieces straight from the pan like a true local (no plates needed), this savory bread is about to become your new obsession.
Tuscan Schiacciata Bread (Crispy Italian Flatbread)
EQUIPMENT (PAID LINKS)
- Whisk or wooden spoon
- 9×13-inch baking pan or large rimmed baking sheet
- Towel
Ingredients
For the Poolish Starter:
- 1 cup all-purpose or bread flour
- ½ cup lukewarm water
- ¼ teaspoon instant yeast
For the Dough:
- 1 cup lukewarm water
- 2 tablespoons extra virgin olive oil
- 3 cups all-purpose or bread flour
- 2 teaspoons kosher salt
For the Pan and Garnish:
- Olive oil
- Flaky sea salt
Optional Toppings: (add before baking)
- Fresh rosemary
- Caramelized onions
- Olives
- Grated cheese
Instructions
- Make the Poolish Starter: In a small bowl, mix flour, lukewarm water, and yeast. Cover with plastic wrap and let it rest at room temperature for 12-14 hours until bubbly and loose. This pre-fermentation step enhances the bread’s flavor and texture, making it lighter and more digestible.1 cup all-purpose or bread flour, ½ cup lukewarm water, ¼ teaspoon instant yeast
- Prepare the Dough: In a large mixing bowl, combine the risen Poolish starter with lukewarm water. Stir well, then add olive oil, flour, and salt. Mix until combined. The dough will look shaggy—don’t worry! Let it rest for 30 minutes.1 cup lukewarm water, 2 tablespoons extra virgin olive oil, 3 cups all-purpose or bread flour, 2 teaspoons kosher salt
- Stretch and Fold: Wet your hands slightly and gently grab the dough from one side, stretch it up, and fold it over itself. Turn the bowl 90 degrees and repeat. Do this four times. Cover with a towel and let it rest for another 30 minutes.
- Repeat the Stretch and Fold: Repeat the stretch and fold process every 30 minutes for at least three sets (or four, if you have time) over the next two hours. This strengthens the gluten, giving the bread its signature airy structure.
- Prepare for Baking: Preheat the oven to 450°F. Grease a 9×13-inch baking pan with olive oil. Transfer the dough to the pan and gently stretch it toward the edges. If it resists, cover it and let it rest for 45-60 minutes—this allows it to relax and stretch naturally.
- Dimple the Dough: Drizzle olive oil over the dough and use your fingers to press dimples all over it. This helps create those crispy pockets. Sprinkle with flaky salt and any optional toppings like fresh rosemary or olives.Olive oil, Flaky sea salt, Fresh rosemary
- Bake: Place the pan in the oven and bake for 20-25 minutes until golden brown. Remove and let cool for at least 20 minutes before slicing and enjoying.
Schiacciata Bread Secrets: Because I’ve Made This More Times Than I Can Count
Alright, you’re making Schiacciata, which means you’re officially one step closer to eating like a true Florentine. But before you dive in, let me save you from some rookie mistakes. I’ve made this bread so many times I could probably do it in my sleep—so here are the best tips, tricks, and ingredient swaps that’ll make your life easier (and your bread better).
🕰 Don’t Even Think About Rushing the Poolish
Yeah, I know—you’re impatient. But this little overnight starter is what gives homemade Italian bread that incredible flavor. Skip it, and your bread will taste… fine. And who wants fine when you could have amazing?
🍞 Bread Flour vs. All-Purpose: What’s the Deal?
If you have bread flour, use it. It makes the dough chewier and gives that perfect texture. But if all you have is all-purpose flour, don’t stress—it still works. You’ll just get a slightly softer bread (which is still better than no bread).
💧 Hydration Matters (AKA: Don’t Freak Out if the Dough is Sticky)
Schiacciata dough is wet and sticky—that’s what makes it so airy inside. If you’re tempted to add more flour just because it’s messy, resist. Wet hands, a little patience, and some stretch-and-fold magic will do the trick.
🫒 Olive Oil: Use the Good Stuff
This bread is basically a vehicle for extra virgin olive oil, so don’t go using that bland, cheap bottle you keep in the back of your pantry. Use the peppery, grassy, full-flavored kind. The better the oil, the better the schiacciata.
🔥 Your Oven is Lying to You
You think it’s at 450°F? Ha. Unless you’ve got a fancy oven thermometer, chances are it’s hotter or colder than you think. Preheat properly, check the temperature, and don’t be afraid to let it get deep golden brown—light tan is not the goal here.
🧂 Salt on Top = Mandatory
Flaky salt isn’t just for looks. It adds crunch and bursts of flavor that make a huge difference. And no, regular table salt won’t cut it. Use Maldon, coarse sea salt, or something fancy.
🌿 Toppings? Go for It (But Keep It Tuscan)
Want to add some extras? Stick to rosemary, olives, caramelized onions, or maybe some cheese. Anything too wild, and you’re drifting into focaccia territory (which is fine, but this is not focaccia).
🥪 The Best Way to Eat It? Like a Florentine.
Slice it open and stuff it with prosciutto, pecorino, and arugula. Or eat it warm, dipped in olive oil. Or just rip off pieces with your hands straight from the pan like a savage—I won’t judge.
❄️ Leftovers? If You Have Any…
Schiacciata is best fresh, but if by some miracle you don’t eat it all in one sitting, store it in an airtight container at room temp for a day or two. If it starts to dry out, just toast it up and pretend it was intentional.
Now go forth and bake like a Tuscan! And remember, if you mess up, it’s still bread—so it’s still better than 90% of things you could be eating. 🍞🔥
Outstanding delicious turned out perfect used Graza Olive Oiland Maldon Salt my first bite made me eyes roll back in my head a beautiful experience fabulous for sandwiches or just slice open and spread on some Stracciatella (Burrata Filling)Heaven