Schiacciata Tuscan Focaccia Recipe (Italian Flatbread) 2026

Schiacciata is a flatbread of Tuscan origin, similar to Focaccia. Its roots are in peasant traditions.

It began as a humble bread made at home with basic ingredients—flour, water, yeast, oil, and salt—and was the daily bread of Tuscan farmers for centuries, as it was easy to carry to the fields and, thanks to its layer of oil, kept perfectly fresh for several days.

Schiacciata Tuscan Focaccia Flat Bread Recipe

The most common version of this tasty bread is schiacciata salata , which is what we'll be preparing in this recipe. It's made by adding flaked salt to the surface. This version is ideal for serving with meals or for filling.

The stuffed version is made with the same recipe, although it's cut into portions as desired and traditionally filled with mortadella, burrata, and pistachios. Another very popular, albeit sweet, version is the schiacciata all'uva, to which grapes and sugar are added on top and which is generally eaten in autumn to take advantage of grape season.

Whichever option you choose, we invite you to follow this recipe and prepare this delicious Italian bread , as it is very simple and the result is delicious.

Schiacciata Tuscan Focaccia Flat Bread Recipe

Recipe Information

• Preparation time : 10 minutes
• Cooking time : 20 minutes
• Total time : 30 minutes (plus rising time)
• Servings : 10
• Category : breads
• Type of cuisine : Italian
• Calories per serving (kcal) : 230

Schiacciata ingredients

• 400 ml of lukewarm water
• 25 g fresh yeast (or 8 g dry yeast)
• 590g of strong flour
• 9 g of salt
• 20g of olive oil (and a little more for greasing)
• Flaky salt to taste

Schiacciata Tuscan Focaccia Flat Bread Recipe

How to make the Schiacciata: Tuscan Focaccia Recipe

We begin by mixing 400 ml of lukewarm water with 25 grams of fresh yeast. We completely dissolve the yeast in the water and let it rest for 5 minutes.

Schiacciata Tuscan Focaccia Flat Bread Recipe

Next, place 590 grams of strong flour, 9 grams of salt, 20 grams of olive oil, and the yeast dissolved in water into a bowl. Knead for about 10-15 minutes by hand or with a stand mixer until you have a smooth and elastic dough.

Schiacciata Tuscan Focaccia Flat Bread Recipe

We form the dough into a ball and place it in a greased bowl to rest. We cover the bowl with a clean cotton cloth and let the dough rise for 2 hours.

Schiacciata Tuscan Focaccia Flat Bread Recipe

Grease a baking tray generously with olive oil and carefully place the dough on it. Grease your fingers with olive oil as well and gently spread the dough with your fingers, being careful not to flatten it too much and deflate it. Cover with plastic wrap and let it rest again for 30-45 minutes, until the dough has risen slightly.

Schiacciata Tuscan Focaccia Flat Bread Recipe

Preheat the oven to 220°C (425°F) with the top and bottom elements on. Roll out the dough again with your fingers, gently pressing to create dimples all over the surface, leaving it approximately 1 cm (½ inch) thick. Then, drizzle generously with olive oil, which you can optionally emulsify with a little water. This will allow the top crust to fry, imparting its characteristic flavor.

Schiacciata Tuscan Focaccia Flat Bread Recipe

Bake the schiacciata in a preheated oven at 220°C (425°F) for 20-25 minutes, until golden brown. Remove from the oven, lightly grease the surface, and sprinkle with flaky salt to taste. Let it cool for 5 minutes on the baking sheet.

Schiacciata Tuscan Focaccia Flat Bread Recipe

We transfer it to a wire rack and let it cool completely before consuming.

Schiacciata Tuscan Focaccia Flat Bread Recipe | An idea of Walfos

Easy-to-prepare summary

1. We mix the water with the yeast and let it rest for 5 minutes
2. We mix the flour, salt, olive oil and yeast dissolved in water and knead for 10-15 minutes
3. Grease a bowl, put in the dough and let it rise for 2 hours
4. Grease a baking tray, pour in the dough, spread it out slightly, cover it with cling film and let it rest for 30-45 minutes
5. We roll out the dough to a thickness of 1 cm, creating dimples with our fingers, season it with olive oil, and preheat the oven.
6. We put the schiacciata in the oven for 20-25 minutes, add flaked salt and let it cool slightly.
7. We leave the schiacciata on a wire rack to cool before serving

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