If you’re a fan of focaccia, you’ll fall in love with Schiacciata—Tuscany’s beloved flatbread that’s chewy, golden, and infused with olive oil. Pronounced skya-CHA-ta, this rustic Italian bread is a staple in bakeries and homes across the region.

Schiacciata is often compared to focaccia, but it has its own identity: thinner, crispier in spots, and often dusted with salt, herbs, or even filled with meats and cheeses. It’s the ultimate comfort food with a Tuscan twist.


What Is Schiacciata?

Schiacciata means “squashed” or “flattened” in Italian, describing the way the dough is stretched thin before baking. It’s a versatile Tuscan flatbread enjoyed plain, stuffed, or topped with seasonal ingredients.

In Florence and other parts of Tuscany, you’ll find variations from savory to sweet—like Schiacciata all’uva, a grape-studded version made during harvest season.


What Makes Schiacciata Unique?

Thinner and crunchier than focaccia

Generously coated in extra virgin olive oil

Topped with flaky salt, herbs, or fillings

Crusty on the outside, soft and chewy inside

It’s often eaten as a snack, sandwich bread, or alongside meals—and always baked fresh in local forni (bakeries).


Traditional Ingredients

The base of Schiacciata is incredibly simple:

Bread flour or all-purpose flour

Water

Active dry or instant yeast

Salt

Olive oil (for the dough and the topping)

Optional additions include rosemary, sage, onions, grapes, or even lard for an extra rich finish.


Classic Schiacciata Recipe

Ingredients:

500g (4 cups) bread flour

325ml (1⅓ cups) warm water

7g (2¼ tsp) instant yeast

10g (2 tsp) salt

2 tbsp olive oil (plus more for brushing)

Flaky salt and rosemary for topping

Instructions:

  1. Make the dough: In a large bowl, combine flour, yeast, salt, and water. Add olive oil and knead for 10 minutes until smooth.

  2. First rise: Cover and let rise for 1.5 hours, or until doubled.

  3. Shape and second rise: Gently press dough onto a well-oiled baking sheet. Let rise again for 30 minutes.

  4. Top it: Dimple the surface with your fingers. Brush with olive oil and sprinkle with salt and rosemary.

  5. Bake: Preheat oven to 220°C (430°F). Bake for 20–25 minutes until golden and crisp around the edges.

  6. Cool slightly and enjoy: Best served warm or at room temperature.


How to Enjoy Schiacciata

As a snack: Tear off a piece and eat it warm from the oven.

Stuffed like a sandwich: Fill with prosciutto, pecorino, or grilled vegetables.

Sweet version: Try Schiacciata all’uva—topped with wine grapes and sugar.

Party platter: Slice and serve with charcuterie, olives, and cheese.


Regional Variations

Schiacciata all’Olio: The classic salty and oily version.

Schiacciata Fiorentina: A sweet, cake-like version made during Carnival, flavored with orange zest and dusted with powdered sugar.

Schiacciata Ripiena: Stuffed with sausage, greens, or cheese.


Final Thoughts

Schiacciata captures the spirit of Tuscan baking—simple, rustic, and utterly delicious. Whether you're serving it as a side dish, sandwich base, or just a snack, this golden flatbread delivers bold flavor with minimal ingredients.

Once you bake it fresh at home, it’s sure to become a regular on your table.