Step-by-Step Instructions

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.

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.

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.

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.

Add the Toppings

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

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.

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.

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.