Get ready to bring a slice of Florence into your kitchen with this recipe! Inspired by the famous All’Antico Vinaio in Florence, this Tuscan Schiacciata recipe lets you recreate the iconic flatbread right at home.

It’s a perfect way to enjoy a taste of Italy’s beloved street food without leaving your doorstep.

Two pieces of Tuscan Schiacciata placed one on top of the other, you can see the internal crumb of the Schiacciata and note its height and internal softness.

Tuscan Schiacciata Recipe | All’Antico Vinaio Style

Guido Pasquariello

The traditional Tuscan flatbread, perfect for snacking or as a hearty sandwich base.

5 from 2 votes

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Prep Time 25

Cook Time 20

Course Snack

Cuisine Italian

Servings 8

Equipment

Stand mixer (optional)
Two 9×12 inch baking trays
Parchment paper
Kitchen towel
Pastry brush

Ingredients

4 cups all-purpose flour
1 cup warm water
2 ¼ tsp active dry yeast (1 packet)
2 tsp sugar
2 tsp salt
3 ½ tbsp extra virgin olive oil (plus more for brushing)
Coarse salt for sprinkling

Instructions

Dissolve Yeast: Mix the yeast and sugar in warm water. Let it sit until frothy.
2 ¼ tsp active dry yeast, 2 tsp sugar, 1 cup warm water
Mix Dough: In a stand mixer or large bowl, combine flour and yeast mixture. Add 2 tsp salt and 3 ½ tbsp olive oil. Knead until smooth.
4 cups all-purpose flour, 2 tsp salt, 3 ½ tbsp extra virgin olive oil
First Rise: Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour.
Preheat Oven: Set the oven to 400°F (200°C).
Shape and Second Rise: Divide the dough in two, roll each piece into a 9×12 inch rectangle. Place on parchment-lined baking trays. Use fingertips to create dimples in the dough. Sprinkle with coarse salt. Let rise for another 30 minutes.
Coarse salt for sprinkling
Bake: Brush the tops with olive oil. Bake for 20 minutes until golden and crispy.

Notes

Enjoy your Schiacciata alone, or stuff it with your favorite meats, cold cuts, cheeses, or seasonal veggies. Or mix all these ingredients together and make yourself a Stuffed Schiacciata, just like the ones at All’Antico Vinaio.

Perfect for a hearty snack or a delicious side!

Crispy, Fluffy, Flavorful: The Art of Tuscan Schiacciata

Close up of a SChiacciata Fiorentina, is golden crispy and oily.

Tuscan Schiacciata, a cherished street food and comfort snack in Tuscany, embodies the region’s culinary soul. Known variably as “schiacciata all’olio,” “schiaccia,” “ciaccia,” or “stiacciata,” this savory flatbread boasts a thin, crispy texture – a result of being “pressed” or “flattened,” as its name suggests.

Each bite of Tuscan Schiacciata is a harmonious blend of flavors, thanks to its topping of extra virgin olive oil, salt, and occasionally, rosemary. This combination imparts a rich, aromatic taste to the bread, with a crunchy exterior and a soft, fluffy interior.

Schiacciata Toscana is a staple in Florence and throughout Tuscany, available at bakeries, street food stalls, and even some upscale restaurants. A notable place to sample this delicacy is All’Antico Vinaio in Florence, but also All’Antico Vinaio in New York famous for its scrumptious fillings. This dish has not only captivated local taste buds but has also gained popularity far beyond Italy’s borders.

Discover why Tuscan Schiacciata is such an integral part of the region’s culinary heritage. For more on Florence’s traditional dishes and foods visit this page.