Today we bring out from the oven the true soul of Tuscan cuisine: together we will prepare a spectacular Tuscan Schiacciata recipe to fill! Don’t call it “focaccia” (although, let’s be honest, they’re close relatives!), because schiacciata is crispy on the outside, super soft inside, with those air bubbles that burst and that aroma of oil and salt that fills the house… Guys, what a wonder!
History of a Poor and Loved Bread
The history of schiacciata, or ciaccia as it’s called in some areas, is very ancient and linked to simplicity.
It was born as a sort of “test” or tasting that bakers performed to understand if the oven had reached the right temperature to bake real bread.
They would take a bit of dough, spread it out, press it with their fingers (hence the name!), and cook it quickly. It was their snack, their savory tasting, often seasoned only with good olive oil and a pinch of coarse salt. In short, a “poor bread” but with an inimitable taste!
And the difference with Ligurian focaccia? Well, the Recco Focaccia is a masterpiece filled with cheese, while the classic focaccia (like the Genoese one) is taller and spongier, perfect for dipping.
Our Tuscan Schiacciata recipe to fill, on the other hand, is characterized by its more pronounced crunchiness and an interior that should remain airy but not too “tall”.
The amazing thing about this dough is that, despite being born humble, it is the perfect base for fillings that go far beyond the usual (and beloved!) platter of cold cuts and cheese.
Sure, a bit of finocchiona, Tuscan salami, or a good Pecorino is divine, but why not dare a bit more?
- Difficulty: Medium
- Cost: Economical
- Rest time: 18 Hours
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: All Seasons
Ingredients for Tuscan Schiacciata with Biga Recipe to Fill
- 10.58 oz all-purpose flour (strong flour w 300)
- 135 ml water
- 0.11 oz fresh yeast
- 7.05 oz all-purpose flour (strong flour 200 w)
- 200 ml water
- 0.35 oz salt
- 2.11 oz extra virgin olive oil
- 0.11 oz fresh yeast (1 gram for long rising times 24 hours)
- to taste extra virgin olive oil
- to taste water
- to taste coarse salt
Steps for Tuscan Schiacciata Recipe to Fill
Preparation of the Biga: In a bowl, dissolve the yeast in water.
Add the flour and mix until you get a rough dough, don’t work it too much, cover it with plastic wrap, and let it ferment (at room temperature) at 64-68°F for 16-18 hours.Final Dough: Break the biga into the bowl or mixer, add some of the water and the yeast and start kneading.
Add the remaining flour and gradually the rest of the water. When the dough starts to gain strength, add the oil and finally the salt, kneading until you get a smooth and elastic mass (final temperature around 75-77°F).Rest and Folds: Cover and let rest for 45-60 minutes at room temperature then do a round of three folds to strengthen the gluten mesh and let rest for another 30 minutes.
Shaping: Grease a rectangular baking tray with extra virgin olive oil, gently spread the dough with your hands to the edges (thickness 0.6-0.8 inches).
Cover and let rise for 2 hours or until well puffed.
Seasoning: Prepare an emulsion with extra virgin olive oil, water, and a pinch of salt (in a 2:1 ratio).
Make the classic dimples with your fingers and spread the emulsion over it, adding some coarse salt on top.Baking: Bake in a static oven on the lower rack at 428-446°F for the first 10 minutes, then move to the middle rack and bake for another 10/12 minutes until evenly golden and crispy crust.
Once ready and still hot cut it in half, fill it as you like with cold cuts and cheese and enjoy it steaming.
Storage and Tips
The Tuscan Schiacciata keeps in a paper bag for 1 day (without filling), before consuming, heat it in the oven or on a grill with a lid.
If you want, besides coarse salt, you can season it with rosemary needles🍕.
Other Recipes
🖥If you want to see more types of recipes you can return to HOME
📲If you don’t want to miss any recipe you can follow me on my Facebook Page, just activate notifications and see how many new recipes every day.
