Stuffed Schiacciata with Semolina Flour: Crispy and Flavorful.
If you’re looking for an alternative to classic focaccia that is incredibly crispy and has an old-fashioned taste, the stuffed schiacciata with semolina flour is exactly what you want. Using re-milled durum wheat semolina gives the dough a unique texture and an inviting golden color, making every bite a rustic and satisfying experience.
This preparation is perfect for a tasty family dinner or to enrich a buffet with friends. The great thing about the schiacciata is its versatility: you can fill it with your favorite ingredients, from regional cured meats to seasonal vegetables, not forgetting a core of melty cheese that always wins everyone over.
Come along and let’s get baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 3 Hours 45 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the stuffed schiacciata with semolina flour
Ingredients for two schiacciate approximately 13 3/4 x 11 3/4 in
or 3 smaller schiacciate
- 3 1/8 cups re-milled durum wheat semolina (about 17.6 oz (500 g))
- 0.21 oz fresh brewer's yeast (or 3 g (about 1 tsp) active dry yeast)
- 3 tbsp olive oil
- 2 tsp salt (about 10 g)
- 1 1/4 cups water (about 300 ml)
Steps for the stuffed schiacciata with semolina flour
First, dissolve the yeast in a little water. Put the re-milled semolina in a bowl and begin pouring in the dissolved yeast and the water in a thin stream; when you’re near the end of the water, add the olive oil. Knead well and then add the salt.
Work the dough until you have a homogeneous, non-sticky ball. Place it in a bowl and cover with plastic wrap, letting it rise for at least three hours.
After the rising time, turn the dough out onto a work surface dusted with semolina and divide into four pieces. Begin rolling out the dough pieces. Roll the first piece very thinly, place it on parchment paper and fill it as you like with your chosen filling. I filled mine with 6–7 tablespoons of tomato passata, slices of cooked ham, and well-drained mozzarella cut into cubes. Distribute the filling evenly, leaving about 3/8 in from the edges to help with sealing.
Roll out the second sheet, lightly moisten the edges with a little water, and cover the filled base; seal the edges well and prick the surface.
Bake in a preheated oven at 428°F for 25 minutes.
The stuffed schiacciata is ready to be enjoyed.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you’ve shown me all these years.
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Storage
The stuffed schiacciata with semolina flour keeps for about two days stored in an airtight container or wrapped in plastic wrap in the refrigerator. If you want to recover its typical crispness, I recommend warming it for a few minutes in the oven before serving. If you used fresh ingredients, it is also possible to freeze it after baking and cooling.
