Breads of Europe | Schiacciata (flatbread)

Fingers of salty and stuffed schiacciata


In Livorno and Tuscany the schiacciata is a sweet Easter cake bread flavoured with aniseed or rosemary. It is also a salty or a savory flatbread made with white wheat flour or wholewheat flour and olive oil. Variously it is made with a stuffing, like the Catania version with anchovies and salt or the Messina version with fresh cheese and potato or the Florentine version with black grapes or the Chianti version with hard cheese. Other fillings include broccol, caulifower of the white and prurple varieties, coppa, mortadella, salami and sausage. It can be made with leftover dough or it can be made with fresh dough, and baked like a cake or crushed like focaccia to produce a crispy bread. This effect is also produced with an unleavened version. In Catania it is also known as scacciata and in dialect it is pronounced stiacciata, which is the term Pellegrino Artusi give the Livorno version in his Science in the Kitchen and the Art of Eating Well.

For your delight we have produced four versions: salty, sweet, stuffed and unleavened.

Salty Version

  • 350 g white wheat flour, t00
  • 150 g wholewheat flour, t0
  • 250 g water
  • 50 ml milk, warmed
  • 50 ml olive oil + 15 ml for finish
  • 25 g yeast
  • 10 g salt
  • 5 g sugar
  • 5 g coarse salt for seasoning

Sieve the flours into a bowl, add the water to form a dough. Autolyse for an hour.

Add the yeast and sugar to the warm milk, leave to froth for a few minutes.

Work salt into the dough, add the yeast mixture, knead into a soft dough. Add the oil, knead until the dough is smooth.

Leave to rise for three hours.

With oiled hands place the dough on an oiled tray. Press down to push the dough into the corners of the tray.

Leave to rise for two hours.

Scatter coarse salt across the surface of the dough.

Bake for 15 minutes in a 250ºC oven.

While still warm brush the surface with oil.

Sweet Version

  • 250 g white wheat flour, t00
  • 250 g strong white wheat flour (Manitoba)
  • 3 eggs
  • 150 g sugar
  • 60 g butter, softened
  • 60 ml milk, warmed
  • 25 g yeast
  • 30 ml marsala / sambuca
  • 2 oranges, zested / 1 orange, zested + 1 tsp orange liquer or a few drops orange aroma
  • 1 tsp anise seeds / fennel seeds
  • 1 tsp cinnamon

Put the warm milk in a bowl with the yeast, add 60 g flour. Work into a smooth sponge.

Leave for 3 hours.

Combine 75 g sugar and 60 g flour in a bowl, add a large egg and marsala or sambuca. Work into a wet sponge.

Leave for 3 hours.

Sieve the remaining flours into a large bowl, whisk in the remaining sugar, work in the butter and orange zest.

Add remaining eggs and the two mixtures. Knead into a smooth dough. Leave to rise for 8 hours or overnight.

With oiled hands place the dough on an oiled tray, press into the corners to form a flat dough.

Leave to rise for 6 hours.

Scatter anise seeds or fennel seeds across the surface.

Bake at 180ºC for 30 minutes.

Unleavened Version

Stuffed Version