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Tuscan Easter Schiacciata

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.
Prep Time1 hour
Cook Time50 minutes
Resting Time16 hours
Course: Dessert
Cuisine: Italian
Keyword: easter schiacciata, schiacciata di pasqua
Servings: 3 Schiacciate, each 750 grams
Author: Guido Pasquariello

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.