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Schiacciata all'olio

The delicious Tuscan bread

by Stefano 4.8 (9) 30 min
Pinterest
focaccia with oil and salt

Ingredients

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

Method

  • 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.

Reviews

4.8 9 reviews

  1. 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

  2. I have tried three recipes from this site since coming home and this is the one that stuck.

    Sophie H.

    Edinburgh, UK · March 2026

  3. 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

  4. Clear, well ordered, no unnecessary equipment.

    Allison W.

    Providence, USA · November 2025

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