Name: Soft and Chewy Tuscan Schiacciata Bread
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Yield: 8
Cuisine: Italian
Ingredients: 500 g (about 4 cups) bread flour or Tipo 00 flour; 350-380 ml (1⅓-1½ cups + 2 tbsp) lukewarm water (adjust for soft dough); 10 g (2 tsp) fine sea salt; 7 g (2¼ tsp) active dry yeast (or instant); 1 tsp sugar or honey (optional, helps yeast); 60 ml (¼ cup) extra-virgin olive oil (plus ¼-⅓ cup more for pan and topping); Flaky sea salt, for finishing; 2-3 sprigs fresh rosemary, leaves stripped and chopped (optional)

Tuscan schiacciata is a rustic flatbread with a golden, olive oil-crusted exterior that’s crisp at the edges and wonderfully soft and chewy inside. Made with simple flour, water, yeast, salt, and plenty of extra-virgin olive oil, it’s dimpled, salted, often rosemary-scented, and ideal for snacking or sandwiches.

Why You’ll Love This Recipe

You’ll fall in love with this schiacciata because it delivers that authentic Tuscan magic — a satisfying crunch on the outside giving way to a pillowy, chewy crumb that’s moist and full of olive oil richness without being heavy.

It’s incredibly versatile: tear it warm as a side, slice for prosciutto panini, or use as a base for bruschetta. The recipe uses basic pantry staples yet feels artisanal, with a long, slow rise that develops deep flavor and texture naturally.

No fancy equipment needed — just your hands and a baking sheet. The aroma of olive oil, rosemary, and sea salt baking will fill your kitchen like a trip to Florence. It’s forgiving for beginners but rewards attention to detail with bakery-quality results every time — friends will beg for the secret!

Yield: 8 serves

Soft and Chewy Tuscan Schiacciata Bread

Golden Tuscan schiacciata: crispy olive oil edges, soft chewy center — perfect for dipping or sandwiches.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 3 hours

Total Time 3 hours 40 minutes

Ingredients

500 g (about 4 cups) bread flour or Tipo 00 flour
350-380 ml (1⅓-1½ cups + 2 tbsp) lukewarm water (adjust for soft dough)
10 g (2 tsp) fine sea salt
7 g (2¼ tsp) active dry yeast (or instant)
1 tsp sugar or honey (optional, helps yeast)
60 ml (¼ cup) extra-virgin olive oil (plus ¼-⅓ cup more for pan and topping)
Flaky sea salt, for finishing
2-3 sprigs fresh rosemary, leaves stripped and chopped (optional)

Instructions

Activate the yeast magic — In a large bowl or stand mixer, dissolve yeast (and sugar if using) in lukewarm water. Let sit 5-10 minutes until foamy — this wakes up the yeast for perfect rise!
Build the dough base — Add flour and olive oil (60 ml) to yeast mixture. Mix with wooden spoon or dough hook on low until shaggy — it’ll look sticky and rough, that’s perfect for chewy texture.
Knead with love — Sprinkle salt over dough. Knead by hand 8-10 minutes or mixer 5-7 minutes until smooth, elastic, and slightly tacky — don’t add extra flour unless absolutely necessary; high hydration = soft chew!
First rise for flavor — Shape into ball, place in oiled bowl, cover with damp cloth or plastic. Let rise in warm spot 1-1½ hours until doubled — patience here builds airy pockets.
Prep your pan — Generously oil a large rimmed baking sheet (about 13x18 inches) with ¼ cup olive oil — this creates that iconic crispy bottom. Preheat oven to 425°F (220°C).
Stretch and dimple — Gently turn dough onto oiled sheet (don’t punch down much). With oiled fingers, stretch to fill pan evenly, about ½-inch thick. Cover and rest 30-45 minutes until puffy.
Dimple and season — Poke deep dimples all over with fingertips — this traps oil for flavor bursts. Drizzle generously with more olive oil (let it pool in dimples), sprinkle flaky sea salt and rosemary.
Bake to golden perfection — Bake 20-25 minutes until deep golden, edges crisp, and bottom crunchy (rotate pan halfway). If top browns too fast, tent loosely with foil.
Finish with shine — Remove from oven, drizzle one last kiss of olive oil if desired — it soaks in for extra richness. Let cool slightly on rack (5-10 minutes) — but best torn warm!
Serve with Tuscan joy — Tear into rustic pieces or slice. Enjoy plain, with olive oil dip, alongside cheese/meats, or stuffed as sandwich — savor that irresistible soft-chewy contrast!

Notes

This is true Tuscan simplicity — olive oil is the star, so use the best you have. High hydration dough is sticky; oil your hands! For ultra-authentic chew, use Tipo 00 flour and overnight cold rise. Pronounce it “ski-ah-CHAH-tah” proudly — it’s a bakery staple in Tuscany for good reason!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 246Total Fat 3gSaturated Fat 0gUnsaturated Fat 2gSodium 489mgCarbohydrates 47gFiber 2gSugar 1gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use bread flour or Tipo 00 for better gluten development and chew — all-purpose works but yields slightly less structure. Generously oil the pan and top — olive oil creates that signature crisp bottom and golden edges.

Dimple deeply with fingertips to trap oil and create pockets of flavor. Bake on a preheated stone or sheet for extra crunch underneath. Don’t over-knead; a shaggy, high-hydration dough ferments beautifully.

Let it rise slowly (fridge overnight if possible) for complex flavor and better texture. Brush or drizzle more oil right after baking for shine and softness. Serve warm — reheat in oven to revive crispness. Sprinkle flaky sea salt post-bake for bright pops.

Ingredients Notes

Bread flour or Italian Tipo 00 flour provides the strong gluten network for that signature chew and airy holes — all-purpose is a fine substitute but less ideal. Extra-virgin olive oil is non-negotiable; choose a fruity, peppery Tuscan or Italian one — it flavors the dough, crisps the crust, and keeps the crumb tender.

Active dry yeast or instant works; fresh yeast (if available) gives even softer results. Fine sea salt seasons the dough — add after initial mixing to avoid inhibiting yeast. Lukewarm water activates yeast gently without killing it.

Flaky sea salt (like Maldon) finishes for crunch and sparkle. Fresh rosemary (optional but classic) adds aromatic piney notes — chop or use whole sprigs. Some traditional versions include a touch of sugar or honey to feed yeast and aid browning.

Variations and Substitutions

Keep it plain or top with thinly sliced red onions, cherry tomatoes, or black olives before baking for extra Tuscan flair. For schiacciata con l’uva (grape version), press halved grapes into dough and sprinkle sugar for sweet-savory harvest treat.

Add garlic-infused oil or minced garlic to dough for garlicky twist. Swap rosemary for sage, thyme, or oregano. Make it vegan by nature — no changes needed. For gluten-free, use a strong GF blend with xanthan gum (texture differs). Incorporate boiled mashed potato (some Florentine versions do) for ultra-soft crumb.

Use sourdough starter instead of yeast for tangy depth (replace yeast and part flour/water). Stuff post-bake with prosciutto, mozzarella, arugula for instant panini. Bake thinner for cracker-like crisp or thicker for focaccia-like chew.

Storage Options

Best eaten fresh and warm on day 1 — the crisp-soft contrast peaks then. Store at room temperature in a paper bag or loosely wrapped cloth for 1-2 days (retains chew).

For longer, wrap tightly in foil/plastic and freeze up to 1 month; thaw and re-crisp in 400°F (200°C) oven 5-8 minutes. Avoid airtight containers — traps moisture and softens crust. Refresh day-old slices by toasting or brief oven warm-up with extra oil drizzle.