There Tuscan Schiacciata, also called Ciaccia or Schiaccia or, simply, Schiacciata, is a scented leavened typical regional. It’s a simple and inexpensive recipe, which you can serve alone instead of bread, with meats and cheeses for a tasty aperitif or use to prepare tasty sandwiches.
Ingrediants
- 500 g of flour 0
- 250 ml of warm water
- 10 g fresh brewer’s yeast
- 10 g fine salt
- 1 teaspoon of sugar
- extra virgin olive oil
- coarse salt
From north to south of Italy, almost every region can boast its typical recipe of what, without hurting anyone, we could simply call flat bread. Here we present the Tuscan Schiacciata, a baked product, typical of the region whose name it bears, easy to make.
The focaccias are distinguished from each other mainly by the preparation and the addition of some ingredients that characterize them. They have in common the goodness and the simple basic ingredients. In Genoa the focaccia is usually low, it can be crispier on the top and moister on the bottom, but it is certainly characterized by a lot of good local oil. Further south, in Rome, the focaccia, which is called here White pizza, is more “scrocchiarella”. In Puglia, where the focaccia from Bari is king, it is enriched with cherry tomatoes and oregano.
They are all exquisite and all turn out to be a winning idea for a informal aperitif with friends, for one snack or a picnic to the park, or like bread substitute to prepare delicious sandwiches. There are many ways to make a soft and tasty focaccia. Try them all starting from the simplest recipes such as focaccia with oregano or focaccia without dough to get to richer preparations such as focaccia alla parmigiana di melanzane passing through the more scenographic ones like twisted focaccia.
OTHER TASTY RECIPES: Stuffed focaccia, gourmet focaccia, focaccia with thermomix
How to prepare: Tuscan Schiacciata
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
20 min
- Rising time
-
1h and 30 min
- Portions
-
8 – 10
How to prepare: Tuscan Schiacciata
The first thing to do to prepare the Tuscan Schiacciata is to dissolve the crumbled yeast together with the sugar in the water. Put the flour in the bowl of the planetary mixer, add the water with the yeast and knead with the hook for a few minutes, then add the fine salt and, finally, 50 g of oil. Continue to knead, until you get a homogeneous and compact dough. Transfer it to a bowl.
Cover the bowl with a cloth and let the Schiacciata dough rise for at least an hour. After the leavening time has elapsed, take the dough, divide it into two equal parts and roll it out into two 23×30 cm pans lined with oiled baking paper. With your fingertips, make holes in the dough, sprinkle the surface with a little coarse salt, then let it rise for another 30 minutes. Finally, brush with a little oil.
Bake the focaccia in the oven heated to 200 ° C for 20 minutes. At the end of cooking it should be crunchy and of a nice golden color. The Tuscan Schiacciata is ready: it can be enjoyed alone or stuffed with cold cuts, cheeses or seasonal vegetables.
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