The Tuscan Easter Schiacciata, especially beloved in Livorno and Pisa, where it’s known as “sportina,” is a soft, aromatic bread rich with anise. It’s a bit of a time commitment, taking about 16 hours due to the three separate doughs and their rising times, which can vary with kitchen conditions.

My strategy is to adapt the baking schedule to fit my day and make at least three schiacciate – perfect for sharing with family, gifting for good luck, or freezing for later.

The key to its unique flavor is the combination of melted butter, sugar, eggs, olive oil, orange essence, rosolio and maraschino liqueurs, and a generous helping of anise seeds, resulting in a tall, soft, and irresistibly scented bread ideal for Easter breakfast with charcuterie and cheese, or as a delightful dessert.

Tuscan Easter Schiacciata

Guido Pasquariello

This Tuscan Easter Schiacciata is a soft, aromatic bread, rich with the flavors of anise and citrus, perfect for an Easter feast or as a thoughtful gift.

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Prep Time 1

Cook Time 50

Resting Time 16

Course Dessert

Cuisine Italian

Servings 3 Schiacciate, each 750 grams

Equipment

Stand Mixer
Whisk
Bowl
Towel
Oven
Panettone paper molds

Ingredients

For the Starter Dough:

2 1/3 cups all-purpose flour
2/3 cup lukewarm milk
1 packet approx. 0.5 oz dry yeast

For the First Dough:

3 1/4 cups all-purpose flour
3/4 cup granulated sugar
3 tablespoons extra virgin olive oil
3 eggs

For the Second Dough:

3 1/4 cups all-purpose flour
3/4 cup granulated sugar
3 tablespoons extra virgin olive oil
2 tablespoons rosolio liqueur
2 tablespoons maraschino liqueur
2 eggs
1 vial orange flavoring

For the Third Dough:

3 1/4 cups all-purpose flour
3/4 cup granulated sugar
3 tablespoons melted butter
2 tablespoons extra virgin olive oil
2 tablespoons rosolio liqueur
2 tablespoons maraschino liqueur
2 eggs
Anise seeds to taste

Additional:

2 tablespoons milk
1 egg yolk

Instructions

Prepare Starter Dough: Mix lukewarm milk with dry yeast in a mixer. Gradually add 2 1/3 cups of flour, stir until a rough dough forms, and let it rise in a warm place until it doubles in size.
2 1/3 cups all-purpose flour, 2/3 cup lukewarm milk, 1 packet
First Dough: To the risen starter, add 3 eggs, 3/4 cup granulated sugar, and 3 tablespoons extra virgin olive oil. Gradually mix in 3 1/4 cups of flour to form a homogeneous dough. Cover and let it rest at room temperature for about 3 hours.
3 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 3 tablespoons extra virgin olive oil, 3 eggs
Second Dough: Deflate the first dough by pressing on it with the palm of your hand and add 2 eggs, 3/4 cup sugar, 3 tablespoons olive oil, 2 tablespoons each of rosolio and maraschino liqueur, and 1 vial of orange flavoring. Gradually incorporate another 3 1/4 cups of flour, kneading until smooth and elastic. Form into a ball and let rise for another 3 hours.
3 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 3 tablespoons extra virgin olive oil, 2 tablespoons rosolio liqueur, 2 tablespoons maraschino liqueur, 2 eggs, 1 vial orange flavoring
Third Dough: Deflate the second dough by pressing on it with the palm of your hand and add 2 eggs, 3/4 cup sugar, 3 tablespoons melted butter, 2 tablespoons olive oil, 2 tablespoons each of rosolio and maraschino liqueur, and anise seeds to taste. Add the final 3 1/4 cups of flour, knead until smooth, form into a ball, cover, and let rise until it doubles in size, about 3 hours. Divide the dough into three equal parts, form into balls, and place each in a panettone paper mold. Let rise in a warm, dry place for about 5 hours.
3 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 3 tablespoons melted butter, 2 tablespoons extra virgin olive oil, 2 tablespoons rosolio liqueur, 2 tablespoons maraschino liqueur, 2 eggs, Anise seeds to taste
Baking: Brush the surface with beaten egg yolk mixed with a little milk. Preheat the oven to 350°F (180°C) and bake for about 50 minutes. If necessary, cover with aluminum foil to prevent over-browning. Let them rest in the oven briefly before cooling completely.
2 tablespoons milk, 1 egg yolk

Notes

Use a mix of water, sugar, and rose water for rosolio. Replace maraschino with cherry brandy or cherry juice.
Store at room temperature under a glass dome or in a paper bag for up to 4-5 days.
If panettone paper molds are not available, use similar-sized baking pans or bread molds.

Celebrating Easter with Italy’s Beloved Schiacciata di Pasqua

The Schiacciata di Pasqua is much more than just a dessert; it’s a true emblem of Tuscan culinary tradition. Its unique recipe, distinguished by the generous use of eggs and the unmistakable flavor of anise seeds, tells a story of ingenuity and tradition.

Originating from the Livorno and Pisa areas in the mid-19th century, it has become a regional favorite, embodying the spirit of Easter in Tuscany with many other Easter treats that you can see on this page.