Tuscan schiacciata bread, also known as "schiacciata all'olio," is one of Tuscany’s most beloved traditional foods. This thin, crunchy flatbread, enriched with the flavor of extra virgin olive oil, has simple, rustic origins rooted in the region's agricultural history. The term 'schiacciata' is derived from the Italian verb 'schiacciare,' which translates to 'to crush' or 'to flatten,' reflecting the flat, crushed nature of the bread.

Originally made with essential ingredients like flour, water, yeast, and salt, schiacciata was a humble companion to simple meals or enjoyed as a snack in the fields. Over time, this authentic Tuscan schiacciata bread recipe has evolved into an iconic dish, beloved not only in Tuscany but across Italy and beyond. Join us as we guide you through preparing it with Laudemio Frescobaldi extra virgin olive oil, ensuring its rustic authenticity while delivering a uniquely rich and flavorful experience.

Ingredients for the Perfect Tuscan Olive Oil Schiacciata Bread

For a truly authentic Tuscan schiacciata bread, fresh and high-quality ingredients are essential.

Here’s what you’ll need:

• 500 g strong flour

• 300 ml warm water

• 10 g fresh yeast (or 3 g dried yeast)

• 10 g fine salt

• 1 tsp sugar

• 50 ml Laudemio Frescobaldi extra virgin olive oil (for the dough)

• Additional Laudemio Frescobaldi extra virgin olive oil (to brush on top)

• Coarse salt (for topping)

These ingredients form the basis of a crispy, yet soft schiacciata bread that can be enjoyed on its own or paired with traditional Italian meats and cheeses.

Authentic Schiacciata Recipe: Flavour and Tradition at the Table

The schiacciata bread recipe is simple but requires care and patience. 

Follow these steps to create an authentic Italian schiacciata:

1. Prepare the Dough: Dissolve the fresh yeast in a little warm water, adding sugar to activate the yeast. In a large bowl, add the flour and make a well in the center. Pour in the dissolved yeast, and start kneading while slowly adding the remaining warm water. The dough should feel dense yet springy.
   
   
2. Add Olive Oil and Salt: Once the dough starts to form, add salt and 50 ml of Laudemio Frescobaldi olive oil for cooking. Continue kneading until you have a smooth, elastic dough. Cover with a damp cloth and let it rise in a warm place for about 2 hours, or until it has doubled in size.
   
   
3. Shape the Dough: After the dough has risen, spread it on an oiled baking sheet to about 1 cm thick. Generously brush the surface with Laudemio Frescobaldi olive oil and sprinkle with coarse salt.
   
   
4. Bake: Preheat the oven to 220°C and bake for 20-25 minutes, or until the top is golden and crispy. Your Tuscan schiacciata bread is ready to enjoy.

The Importance of Laudemio Frescobaldi Olive Oil in Tuscan Schiacciata

The ingredient that truly elevates Tuscan schiacciata bread is high-quality extra virgin olive oil. Using Laudemio Frescobaldi extra virgin olive oil ensures a remarkable taste, adding a rich, harmonious flavor to the bread.

Extra virgin olive oil enhances the simple flavors of the dough and creates an irresistible crunch on the crust. In addition to the culinary benefits, the benefits of extra virgin olive oil are countless: it’s rich in antioxidants, vitamins, and monounsaturated fats that support heart health and have anti-inflammatory properties. 

Furthermore, the benefits of using olive oil instead of butter are numerous, and in preparing schiacciata bread, it becomes the key ingredient for an authentic, flavorful result.

Recommended Pairings and How to Serve the Italian Schiacciata Bread

This versatile bread can be enjoyed in various ways:

• With Meats and Cheeses: Enjoy it as a traditional Tuscan starter by pairing it with cured meats like Tuscan ham or finocchiona, and fresh pecorino cheese. For an unforgettable twist, create a schiacciata sandwich by slicing and filling it with your favorite sandwich ingredients—resulting in one of the most delicious sandwiches you'll ever experience.

• With Soups and Stews: Thinly sliced, it’s an ideal companion to hearty soups like ribollita or bean stew.

• With Wine: Serve alongside a Tuscan red wine like Chianti Classico, which perfectly complements the bread’s savory notes and the richness of the olive oil.

For an added twist, try quick and easy recipes with olive oil—such as filling schiacciata with grilled vegetables or brushing it with garlic-infused oil for a more rustic taste.

Final Tips for a Perfect Tuscan Olive Oil Schiacciata Recipe

For a crispy, flavorful schiacciata, it’s essential to follow the rising time and use quality olive oil. Generously coating the surface with Laudemio Frescobaldi oil before baking creates a beautiful golden crust with an unforgettable flavor. You might also want to explore Tuscan schiacciata variations like the thin, crunchy schiacciata secca, or a softer version with potatoes in the dough.

Enjoy this Tuscan schiacciata bread fresh from the oven or store it wrapped in paper to keep it fresh for the next day. A gentle reheating in the oven restores its original crispiness.

Bringing this traditional Tuscan schiacciata recipe to your table with Laudemio Frescobaldi elevates the authentic flavors of Tuscany. Prepare it for family and friends and experience the rustic charm of this classic Italian bread.