Italian🍞 Bread & bakery

Tuscan Schiacciata

Name: Tuscan Schiacciata
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 500 g all-purpose flour; 350 ml lukewarm water; 7 g dry yeast; 10 g fine salt; 30 g extra virgin olive oil; ~200 g burrata; ~100 g prosciutto crudo; ~100 g fresh arugula

⏱ 150 min

Tuscan schiacciata is an ancient Italian flatbread with roots tracing back 2,500 years to the Etruscans. Unlike focaccia, it is characteristic for its dimpled surface created by finger pressing, which collects oil and salt for added flavor. Baked until golden with an airy, tender crumb, it is then split open and filled with creamy burrata, prosciutto crudo, and fresh arugula for an unforgettable taste of history.

Adapted from a video by Giallozafferano Italian Recipes

🇮🇹❤️Tuscan schiacciata

Watch on YouTube

Ingredients

all-purpose flour500 g
lukewarm water350 ml
dry yeastor 15 g fresh yeast7 g
fine salt10 g
extra virgin olive oilplus more for the tray and topping30 g
burrata1 whole~200 gest.
prosciutto crudo~100 gest.
fresh arugula~100 gest.

Steps

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1
Add flour, yeast, lukewarm water, salt, and olive oil to a stand mixer and knead with the dough hook until a soft, slightly sticky dough forms.
2
Cover the dough and allow it to rise for 1 hour in a warm spot until roughly doubled in size.
3
Generously oil a baking tray, transfer the dough to it, and gently stretch it with your fingertips to an even thickness.
4
Allow the dough to rest for an additional 30 minutes.
5
Press your fingertips across the dough surface to create the characteristic dimples, then drizzle generously with olive oil.
6
Bake at 220°C (430°F) for about 20 minutes until the surface turns golden brown.
7
Let the bread cool slightly, slice it open, and fill with burrata, prosciutto crudo, and fresh arugula.

Tuscan Schiacciata

Ingredients

Steps

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