Impasto della Schiacciata (Tuscan Flatbread Dough)

So, here’s a detailed, step-by-step guide to making Impasto della Schiacciata (Tuscan Flatbread Dough), a classic from Tuscany. This rustic flatbread, also known as schiacciata all’olio, has its roots in the agricultural traditions of central Italy and is beloved for its crispy exterior and soft, flavorful interior. Let me show you how I make this delicious flatbread based on my overall experience.

 Schiacciata and its Tuscan Origins

Schiacciata, meaning “flattened” in Italian, is a testament to the simplicity of Tuscan cuisine. Traditionally made with minimal ingredients flour, water, yeast, salt, and olive oil, it embodies the region’s love for fresh, high-quality olive oil, which gives the bread its signature flavor and texture. Whether served with cured meats, cheeses, or soups, this flatbread is a Tuscan staple.

Notes on What to Expect

From my own personal experience, the dough should feel soft but not sticky, and the olive oil ensures a light yet crispy crust. The dimples help trap the oil and salt, creating delightful bursts of flavor in every bite. The aroma of baking schiacciata will fill your kitchen with an inviting, rustic warmth.

Recipe Overview

Cuisine: Italian (Tuscan)
Course: Bread
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Time to Stand/Rise: 2 hours
Total Time: ~2 hours 40 minutes
Ease of Cooking: Beginner-friendly
Servings: 6-8
Calories per Serving: ~250
Cost of Ingredients: Low to moderate (depending on the quality of olive oil)

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Clean kitchen towel
• Baking sheet
• Rolling pin (optional)
• Pastry brush
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Ingredients

For the Dough:

• 500g (4 cups) all-purpose or bread flour
• 300ml (1 1/4 cups) warm water
• 10g (2 tsp) fresh yeast or 3g (1 tsp) dried yeast
• 10g (2 tsp) fine salt
• 1 tsp sugar
• 50ml (3 tbsp) extra virgin olive oil

For the Topping:

• Extra virgin olive oil, as needed
• Coarse salt, for sprinkling
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Step-by-Step Instructions

1. Activate the Yeast

• Dissolve the yeast and sugar in a small portion of the warm water (about 50ml). Let it sit for 5-10 minutes until bubbly. This ensures the yeast is active.

2. Make the Dough

• In a large mixing bowl, add the flour and create a well in the center. Pour the yeast mixture into the well and slowly add the remaining water while mixing.
• When the dough starts to come together, add the salt and olive oil. Knead the dough on a floured surface or in the bowl until it becomes smooth and elastic, about 8-10 minutes.

3. Let the Dough Rise

• Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let it rise in a warm, draft-free place for 1.5-2 hours or until doubled in size.

4. Shape and Prepare the Dough

• Once risen, punch down the dough to release air. Spread it onto an oiled baking sheet to a thickness of about 1cm (1/2 inch). Use your fingers to dimple the surface, creating little wells.

5. Add the Toppings

• Brush the surface generously with olive oil, ensuring the dimples are well-coated. Sprinkle coarse salt evenly over the top.

6. Bake

• Preheat your oven to 220°C (430°F). Bake the schiacciata for 20-25 minutes, or until the top is golden brown and crispy.

7. Serve and Enjoy

• Allow the bread to cool slightly before serving. Enjoy it warm as a side, a sandwich base, or simply with a drizzle of extra olive oil.

Variations

• Herbed Schiacciata: Add rosemary, thyme, or oregano to the dough or as a topping.
• Garlic-Infused: Brush the top with garlic-infused olive oil before baking.
• Whole Wheat Version: Substitute up to 50% of the flour with whole wheat flour for a nuttier flavor.
• Potato Schiacciata: Mix boiled, mashed potatoes into the dough for extra softness.
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Dietary Substitutions

• Gluten-Free: Use a high-quality gluten-free flour blend designed for bread-making. Add xanthan gum if not already included.
• Vegan: The base recipe is naturally vegan! Ensure your olive oil is of high quality for the best results.

Nutritional Information (Per Serving)

Closing Thoughts

I hope this guide has made creating Impasto della Schiacciata seem a little less daunting. Have you tried it before, or does this recipe inspire you to get started? Please, be honest, and let me know in the comments below—I’d love to hear feedback from a real person like you, so leave your thoughts!

Enjoy your baking adventure! For more details about the traditional methods of preparing schiacciata, check out resources like Laudemio Frescobaldi’s guide to Tuscan bread​

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