Schiacciata is an amazingly simple Italian flatbread.
It does look like focaccia, but it does not use any preferment and most of the time it does not have any toppings. You could, of course top it with various ingredients if you like. That is up to you. It is so simple that even a complete beginner could make it.
So, give it a go!
Watch the video down below for detailed instructions.
250g (8.8oz) strong white bread flour
5g (0.2oz) salt
2g (0.07oz) dry yeast or 3x the amount of fresh yeast
30g (1oz) olive oil
145g (5.1oz) cold water at 7C (44F)
To learn more about dough temperature control click here.
30g (1oz) more olive oil for coating the bread
2g (0.07oz) sea salt to sprinkle on top
- In a bowl combine the water, yeast, salt, and olive oil. Mix well to hydrate the yeast and dissolve the salt crystals.
- Add the flour and mix to a dough. Knead for 6 minutes. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
- Cover & ferment for 1.5 hours.
- Ferment for 1.5 hours.
- Pour most of the olive oil over the dough. Release it from the bowl. Roll the dough around in the oil to cover the whole surface. Place on a piece of non-stick paper and stretch it out.
- Final proof 1 hour. Start preheating your oven at this point to 190C (375F) fan on. Preheat your baking vessel too if using.
- Once the dough has risen sprinkle it with sea salt and oregano. Pour over the remaining olive oil and dimple it with your fingers all over.
- Bake for 20 – 25 minutes.
Watch the video here