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Tuscan Schiacciata Bread (Crispy Italian Flatbread)

Forget focaccia—this Tuscan flatbread is crispier, lighter, and arguably even better. With a golden crust, soft airy interior, and just the right touch of olive oil and flaky sea salt, it’s perfect for snacking, dipping, or making an epic sandwich. Plus, thanks to the Poolish starter, the flavor is next-level (and yes, it’s totally worth the wait).
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Prep Time 20 minutes
Resting time 15 hours
Course Appetizer, Bread, Snack
Cuisine Italian
Servings 8

Equipment

  • Mixing bowl
  • Plastic wrap
  • Whisk or wooden spoon
  • 9x13-inch baking pan or large rimmed baking sheet
  • Measuring cups and spoons
  • 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 9x13-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.