Schiacciata all'olio Recipe | Mama Florence Cooking School

Schiacciata all'olio

The delicious Tuscan bread

by Stefano 4.8 (9)

Ingredients

500 gr. Flour (Manitoba or "0")
200 ml water
12 gr. fresh brewer's yeast
Extra-virgin olive oil
Salt

Melt the yeast in the water.
Put the flour on the work surface, make a whole in the middle and add the water little by little.
Add a drizzle of olive oil and 2 dl of warm water.
Start kneading with your fingers, add a pinch of salt and and work vigorously for about 10 minutes.
Put the dough in a large bowl coated with flour, cover it with a cloth and let it rise for 6 hours.
Roll the dough out with your fingers in an oiled pan.
Drizzle the schiacciata with oil, sprinkle it with salt and bake it at 200° for about 15/20 minutes.

4.8 9 reviews

Made it at altitude, which changes everything, and it needed a good deal longer than stated. Worth mentioning for anybody else up in the mountains. The visual cues in the recipe are what saved it, because the timings were useless to me.

Emma L.

Bristol, UK · July 2026
I have tried three recipes from this site since coming home and this is the one that stuck.

Sophie H.

Edinburgh, UK · March 2026
Halved everything because there are only two of us. The proportions scale down cleanly, which is not always true.

Greg S.

Kansas City, USA · January 2026
Clear, well ordered, no unnecessary equipment.

Allison W.

Providence, USA · November 2025
I doubled it so we would have leftovers and there were none. Lesson learned.

Claire B.

Ottawa, Canada · August 2025
Not quite what we remember from Tuscany, but very good on its own terms.

Federica S.

Bologna, Italy · July 2025
My photographs of the holiday are worse than my memory of this dish.

Markus H.

Cologne, Germany · March 2025
My son is eleven and fussy. He asked for it again the next day.

Maria C.

Lisbon, Portugal · March 2025
Made it twice in a week to get it right. The first time I misread one step and it showed. The second time I set a timer for the part I always forget. It was worth being stubborn about.

Nicole F.

Charlotte, USA · December 2024