Schiacciata with instant yeast, you can use it instead of bread — perfect to accompany cold cuts or cheeses. This version, unlike the SCROCCHIARELLA WITHOUT YEAST flatbread, includes instant leavening so it can remain slightly thicker, allowing it to be sliced and filled with cheese or cold cuts. Because it doesn’t require rising time, you prepare it quickly and it’s delicious both warm and at room temperature. Now let’s see how to make the schiacciata with instant yeast and if you try it let me know. Barbara
I also recommend trying these recipes with instant yeast:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups (about 8.8 oz / 250 g) all-purpose flour
- 1 teaspoon instant baking powder (for savory preparations)
- 1/2 cup + 2 tsp water (about 130 ml)
- as needed extra virgin olive oil
- 1 pinch fine salt
- as needed coarse salt
How to make the schiacciata with instant yeast
Let’s start preparing the schiacciata with instant yeast: put the flour, the water, the instant baking powder, 1 tablespoon of extra virgin olive oil and a pinch of salt into a bowl, mix everything and spread with your hands or with a rolling pin.
Line a baking sheet with parchment paper and place the dough on it, spread it with your hands and add a drizzle of extra virgin olive oil and some coarse salt.
Bake in a preheated conventional oven at 374°F for 20 minutes. The schiacciata should become golden and dry.
When it’s cooked, remove it from the oven and serve warm or at room temperature.
How to store the schiacciata with instant yeast
Store at room temperature for 1 day
