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Schiacciata is a Tuscan flatbread made with the mix of a pre-fermented dough (Biga) and a main straight dough. It requires more yeast than normal focaccia or pizza as it’s baked the same day the dough is mixed.
Its name in Italian literally means “Pressed Down”, Schiacciare (to press down) to describe the act of removing the gases created by the rising of the dough. After a series of rest, the Schiacciata is being dimpled like normal focaccia to resemble the classic look, and usually stuffed with some great hams, cheeses, or salads. Very summery, truly good.
Let’s make one together!
Check out the list of ingredients and recipe here:
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