Schiacciata Toscana is a tradition, is a must, is something everybody has to taste when in Tuscany:by itself, with salami, with cheese, with everything at the same time.Wish you’re so lucky to get in the morning as soon as it comes out o the oven a the Bakery.

If you’d like to try, take your time :here is the recipe.


400 gr =3 1/4 cups flour 0 or Manitoba flour

300 ml = 1,26 cups water

60  ml = 0,25 cup extra virgin olive oil

3 gr =  1 tsp.fresh yeast

8  gr = ½ tbsp.barley malt (or 5g honey/sugar)

10 gr.=3 tsp. fine salt

100 gr.= ½ cup polenta flour or any other coarser flour to work with

Dough Preparation

  1. Start by combining flour, water, yeast and barley malt into a large bowl. Use a wooden ladle to incorporate everything and let the dough in a warmer place for 40 minutes.
  2. After 40 minutes add the salt, and knead by hand or in a planetarium until it forms a dough that is no longer very sticky. It has to be “strong” and “elastic” (if you pull it slowly you should not tear it).
  3. Place it in a slightly oiled bowl and let it in the fridge for 12-24 hours. You can adjust this time according to your needs.

Final Preparation and baking

  1. Flip the dough over a board floured with polenta/coarser flour
  2. Pull the edges of the dough and fold them into the center(one by one)
  3. Repeat all over the edge of the ball.
  4. Flip it over the board, and let it rest for 3 minutes, so that the “smooth” side is upwards.
  5. Flour the surface of the ball well, then flip it over again (so that the floured part is down).
  6. “Close” the dough like a shell, joining the opposite sides of the ball.
  7. Seal the edge of the dough well.
  8. Flip the dough over, and place it on a lightly oiled baking tray or covered with parchment paper.
  9. Let the dough rise for about 3 hours.
  1. After 3 hours, heat the oven at 250°C/500 °F.
  2. Turn the dough over on a board ABUNDANTLY floured , possibly with coarser flour
  3. Start pushing the edge of the dough  down with your fingertips.
  4. Then continue gently even in the center
  5. Turn the dough over the forearm, and then place it on a well-oiled baking tray, spreading it well to the edges.
  6. Pour a drizzle of olive oil to the surface, and scatter a little salt evenly. Use your fingertips to create grooves on the surface, without exaggerating.
  7. Bake for 15 minutes at 250°C in the central shelf of the oven, or until the surface is well golden brown.

Long work but such a pleasure !E’ buonissima !