Schiacciata 101: Best Italian Flatbread

Introduction

In this tutorial, you will learn how to make schiacciata, a delicious Tuscan flatbread from Florence, Italy. With its thick and chewy crust and soft interior, schiacciata is perfect for enjoying plain or as a base for sandwiches. Follow these steps to recreate this delightful bread in your own kitchen.

Step 1: Gather Your Ingredients

Before you start, make sure you have all the necessary ingredients:

• 600 grams of double zero flour (or bread flour)
• 800 grams of potato water (from boiled potatoes)
• 200 grams of boiled and pureed potato
• 3.5 teaspoons of yeast
• 1 teaspoon of sugar
• 0.75 teaspoon of salt
• Good quality olive oil
• Coarse salt for topping

Practical Tips

• Use a kitchen scale for accurate measurements.
• Ensure you have high-quality extra virgin olive oil to enhance flavor.

Step 2: Prepare the Potato

1. Peel and cut the potato into small cubes.
2. Measure 200 grams of potato.
3. Boil 600 grams of water in a small pan.
4. Add the potato cubes to the boiling water and cook until tender.
5. Reserve the potato water and allow it to cool to about 100-110°F to avoid damaging the yeast.
6. Once cooled, blend the boiled potato into a smooth puree.

Step 3: Make the Dough

1. In a large mixing bowl, combine:

   • 600 grams of double zero flour
   • 3.5 teaspoons of yeast
   • 1 teaspoon of sugar
   • 0.75 teaspoon of salt

2. Mix the dry ingredients with a whisk until well blended.

3. Gradually add the cooled potato water and the potato puree to the dry mixture.

4. Stir the mixture for about a minute until it forms a sticky dough.

5. Do not knead the dough; it should remain wet and sticky.

Step 4: First Rise

1. Cover the bowl with plastic wrap.
2. Let the dough rise at room temperature until it doubles in size, which may take 2 to 4 hours (approximately 3 hours is typical).

Step 5: Prepare for Baking

1. Preheat your oven to 400°F (200°C).
2. Generously coat a non-stick baking sheet with olive oil.
3. Once the dough has risen, pour it into the prepared baking sheet.

Step 6: Shape the Dough

1. Using your oily fingers, gently press down and flatten the dough to fill the baking sheet, but don't worry about reaching the edges.
2. Use the tips of your fingers to create many small holes across the surface of the dough.
3. Fill each hole with olive oil and sprinkle coarse salt over the top.

Step 7: Second Rise

1. Cover the dough with plastic wrap and let it rise again for about 1 hour.
2. This will allow the dough to expand and rise to the top of the baking sheet.

Step 8: Bake the Schiacciata

1. Remove the plastic wrap and place the baking sheet on the middle rack of the preheated oven.
2. Bake for 20 to 40 minutes, checking frequently. Look for a light golden color with darker spots.
3. Once done, remove from the oven and let cool for about a minute before transferring to a wire rack.

Conclusion

Congratulations! You’ve just made a delicious schiacciata. This flatbread is best enjoyed warm, drizzled with olive oil or paired with your favorite toppings. Experiment with additions like rosemary or tomatoes for variations. Enjoy your homemade Italian flatbread!