Tuscan Schiacciata Recipe | All'Antico Vinaio Style
The traditional Tuscan flatbread, perfect for snacking or as a hearty sandwich base.
Equipment
- Stand mixer (optional)
- Two 9x12 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 9x12 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!