Schiacciata fiorentina Christmas cookies Candy Cane

There Florentine flatbread is the typical Carnival cake of the city of Florence. Made with very simple ingredients, it is a delicious traditional recipe of Tuscan cuisine

A recipe with popular origins, initially it was probably bread dough enriched with sugar, lard, spices, juice and orange peel. Recipe that obviously has gradually changed over time. The shape, however, remains the traditional one, rectangular and rather low. As well as the presence of the grated orange zest and of mixed spices in powder: cinnamon, nutmeg, star anise and saffron to give perfume and color. We have prepared with the butter, commonly used today, but nothing prevents the use of lard, as per tradition, or olive oil.

Characterized by a double leavening, which ensures its softness, the Florentine Schiacciata is not complicated, but requires that you dedicate the right time to it. The final result, however, gives great satisfaction: a very soft, fragrant and delicious cake. So simple as to be an excellent dessert for Breakfast and the snack.

Another typical Carnival cake is the Migliaccio, prepared in Naples and other areas of Campania. Ricotta cake from Garfagnina and Torta coi becchi from Lucca and Necci are other typical Tuscan sweets to try at least once.

OTHER DELICIOUS RECIPES: Stuffed Bugie, Cicerchiata, Baked Chatter, Rice Cake

Preparation time
40 min
Cooking time

15 min

Rising time



8 – 10

How to prepare: Florentine Schiacciata

Preparation Schiacciata fiorentina - Phase 1

Preparation Schiacciata fiorentina - Phase 1

To prepare the Florentine Schiacciata, begin to dissolve the yeast in the slightly warm milk. Collect the flour, sugar, spices, grated orange zest, a pinch of salt, egg and yolk and milk with yeast in the bowl of the planetary mixer (or in another container, if kneaded by hand). loose. By mounting the hook, knead at minimum speed for about twenty minutes or in any case until the dough is smooth and compact. Add the soft butter into small pieces, a little at a time, continuing to knead at a slightly higher speed for 5-6 minutes, at the end of the dough it must be shiny and well strung.

Preparation of Florentine Schiacciata - Phase 2

Preparation of Florentine Schiacciata - Phase 2

Form a ball, cover with cling film and let it rise in a warm place until the volume of the dough has doubled (it will take about 2 hours).

Preparation Schiacciata fiorentina - Phase 3

Preparation Schiacciata fiorentina - Phase 3

Line a rectangular pan (23 x 30 cm) with parchment paper. Deflate the dough, roll it out with a rolling pin and arrange it inside the pan. Cover with cling film and let it rise again for another 2 hours: the volume must be doubled. Bake in a preheated oven at 190 ° for about 15 minutes or until the surface of the schiacciata is golden brown. Remove from the oven and let it cool completely.

Preparation of Florentine Schiacciata - Phase 4

Sprinkle the Florentine schiacciata with plenty of icing sugar: to create the drawing of the characteristic lily, help yourself with a stencil: place it in the center of the cake and sprinkle it with bitter cocoa. Remove it: the dessert is ready!