Schiacciata is a traditional Tuscan bread that stands out for its large, thin, and crispy crust, which contrasts perfectly with its soft and airy interior. Its name, which comes from the Italian verb “schiacciare” meaning “to crush,” refers to the way the dough is gently pressed or flattened before baking. This process creates a delicate, crunchy texture on the outside, while the inside remains light and moist. Schiacciata is often made with high-quality extra virgin olive oil, which not only contributes to its rich flavor but also helps achieve its signature crispy finish. It is commonly baked in large, flat pieces, making it ideal for sharing.
This bread is incredibly versatile and is frequently used to make delicious Italian sandwiches. Its sturdy yet soft texture allows it to hold up to a variety of fillings, from savory cured meats and cheeses to fresh vegetables and spreads. Whether served as an accompaniment to a meal or enjoyed on its own as a snack, schiacciata offers a satisfying and flavorful experience. Perfect for casual gatherings or an everyday treat, this bread is a staple of Tuscan cuisine, embodying the simple yet rich flavors of the region.
[Music] hello and welcome to my channel in today’s video we’re going to make tusin ska bread it’s considered the fuka of Tuscany the difference is it is slightly thinner and more [Music] salty start by measuring out your ingredients salt [Music] yeast [Music] water combine those ingredients and olive oil [Music] measure out your flour and then add it place your bowl on the stand mixer using the dough hook on the slowest speed mix until a ball forms once a ball forms knead it with your hands for 6 minutes [Music] place the dough into a well oiled Bowl make sure the entire dough ball is covered in oil and cover with a warm damp teac cloth place it in a warm spot and let it rise till it doubles in size once risen go ahead and knead the dough again for 2 minutes place it back in the bowl B and cover it put it back in a warm spot Let It Rise till it doubles in size knead it one more time for 2 [Music] minutes and cover it till it doubles again on a well oiled baking sheet spread the dough as thin as you can get it [Applause] [Music] cover it and let it rise in a warm spot for another 45 minutes brush on the extraversion olive [Music] oil and cover it with flaky sea [Music] salt place it in your preheated 300 75° oven for 25 minutes up to 35 [Music] minutes remove it from your oven once you’ve reached a nice golden brown color place it on a cooling rack enjoy thanks for watching my video please like comment and subscribe below