Traditional Tuscan recipes: Schiacciata

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Schiacciata all'olio is one of Tuscany’s top bakery treats. It's a type of flat bread made with flour, water, yeast, salt and extra virgin olive oil, produced daily in every "forno" or "Panetteria". Baking it at home is easier than you might expect, just allow it some time to proof overnight and be generous with your extra virgin olive oil bit.ly/Schiacci...

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29 сен 2024

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Комментарии : 16

@jeffsamiei Год назад

Very similar to Iranian Barbari flat bread.

@kevk.324 3 месяца назад

My favorite since i was 12 and to family visiting i eat this the whole time cant get enough ❤

@ahsookie1 Год назад

Can I use my sourdough starter?

@georginashanti4605 2 года назад

A labour of love. Read about this from Stanley Tucci's book My Life Through Food.

@scottrasso410 3 года назад

Looks delicious. What is the difference between this and foccacia? Looking forward to learning.

@simonecasi9753 2 года назад

Generally focaccia is bigger and softer, while schiacciata is firmer and crunchier

@viniciobb Год назад

It takes a bit of salt I think

@Salty-Queen 10 дней назад

Also this normally is more plain.(no rosemary, onion, tomato's, ect)

@J0hnAnthony 2 месяца назад

Every 30 mins during the 2 hours you need to stretch and fold? Or after the 2 hours you stretch and fold it once?

@visittuscany 3 дня назад

Hi, you can stretch and fold it every 30 minutes in 2 hours while it rises ;)

@joshboyd6570 Год назад

Yeah my starter didn’t look anything like this when I did the 250g of bread flour, 250g water and 1G yeast lol. I probably had to do like 325 grams of water just to get the same texture. Does that matter? With the recipe in the video mine was way more dry and lumpy.

@AgassiMaiwong 2 месяца назад

from what I've heard/learned about making starters and dough is that the recipe can vary depending on many factors i.e. climate/temperature, brand of flour used (important), brand/type of water used (ex. mineral, filtered, distilled, etc.), even your altitude/sea level can have an effect. it's best to experiment to find out which measurements and proofing/cooking times works best for you and your current environment.

@courtneyzelaya3217 Год назад

It’s a good recipe and technique for sure! However, I am not sure if 6g is enough salt. Every bite I took I found I needed to dip in some salt. I felt my pan was a little too small so perhaps the bread didn’t get enough surface area for the salt. I should have cut the dough between two pans. One 11x17 inch pan was not big enough.

@AgassiMaiwong 2 месяца назад

I don't think schiacciata is originally supposed to be saltier. This is one of the differences between a focaccia and a schiacciata. More commonly, schiacciata is used to make sandwiches, panini, and/or eaten with dips, spreads, and various toppings so you'll get plenty of salt/flavor from that, but that's just the traditional way.

@cjrmd701 Год назад

Looks like there may have been an error in your recipe directions. First pre-fermented dough is 250 grams left overnight. Next day your directions say to add 500 grams of all purpose flour TO 500 GRAMS OF PRE-FERMENTED DOUGH. Did you mean to say add the 250 grams of pre-fermented dough to the 500 grams of all purpose dough? Or are you supposed to DOUBLE the pre-fermented dough quantity? I am assuming that you only meant to add the 250 g of pre-fermented dough to the new 500 grams of AP flour. Otherwise you are looking at 8 cups of flour and that is a heck of a lot of dough. Can you please clarify this? I am going with my intuition and doing only 250 g added to 500 g of AP.