Florentine Schiacciata is a homemade sweet focaccia traditionally made during Carnival. The ingredients are very simple: flour, sugar, butter, orange zest, eggs, and yeast. These ingredients vary depending on the region and family, so you may find spices like cinnamon, nutmeg, and sometimes saffron. The focaccia is baked in a rectangular pan after a few hours of rising, but its characteristic feature is the decoration representing the Florentine lily. I downloaded the image online and cut it out. A very good cake suitable for breakfast, try it yourself.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: Carnival, All seasons
- Energy 265.24 (Kcal)
- Carbohydrates 33.60 (g) of which sugars 10.91 (g)
- Proteins 6.53 (g)
- Fat 12.22 (g) of which saturated 7.55 (g)of which unsaturated 4.30 (g)
- Fibers 1.87 (g)
- Sodium 58.71 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups Manitoba flour
- 1/4 cup sugar
- 2 1/4 tsp fresh yeast
- 1/2 cup whole milk
- 1 egg (medium)
- 1 pinch fine salt
- 1/2 cup butter (softened)
- 1 tbsp orange zest (grated)
- 1 pinch nutmeg (ground)
- 1 pinch ground cinnamon
- 1/4 cup powdered sugar
- 2 tbsps unsweetened cocoa powder
Tools
- Kitchen Scale
- Bowl
- Stand Mixer
- Baking Pan rectangular
- Stencil Florentine lily stencil
Steps
In a bowl or stand mixer, add flour, sugar, yeast dissolved in milk, and start mixing. I began in the bowl but then decided to use the stand mixer. Once well combined, add the grated zest of an untreated orange, salt, spices, and continue mixing with the paddle attachment.
Add the egg, remove the paddle attachment, and use the dough hook. While it’s running on medium speed, add butter in pieces, waiting for it to absorb before adding more. Work for 20 minutes, occasionally stopping the mixer to avoid overheating the motor. Once the dough is well combined and elastic, place it in a buttered bowl and cover with plastic wrap. Let rise until doubled, about 3 hours.
After the time has passed, slide the dough into a buttered pan and press it with your hands to cover the entire pan. Cover with plastic wrap and let rise for another 1 hour.
Preheat the static oven to 375°F
Bake in the middle of the oven for 20 minutes. Once out of the oven, let it cool, place it on a tray or cutting board, and cover with powdered sugar. Prepare a stencil with the Florentine lily, position it in the center, and sprinkle cocoa over the holes. Carefully lift the stencil to avoid smudging, and the Florentine Schiacciata is ready.
Storage
Florentine Schiacciata keeps fresh under a dome and should be consumed within 3-4 days.
FAQ (Questions and Answers)
When is Florentine Schiacciata prepared?
This cake is prepared during Carnival, especially on Mardi Gras.
Can Florentine Schiacciata be stored without decoration?
Yes, just seal it with plastic wrap, keep it cool, and decorate it the next day.
