Schiacciata Toscana

Name: Schiacciata Toscana
Prep time: 20 min
Cook time: 20 min
Total time: 220 min
Yield: 1
Cuisine: Italian
Ingredients: 1 tsp Active Yeast (1 teaspoon active dry yeast); 6 ¾ oz Water (6¾ ounces water lukewarm (¾ cup + 1-2 tablespoons)); 5 ¼ oz Bread Flour (5¼ ounces bread flour (1 cup + 3 tablespoons)); 5 ¼ oz All-Purpose Flour (5¼ ounces 0 flour (1 cup + 3 tablespoons)); 1 tsp Table Salt (1 teaspoon salt); 5 tbsp Olive Oil (5-6 tablespoons olive oil divided — up to 6); 1 piece Rock salt (1-2 rock salt — up to 2); ½ cup Pistachio Pesto (½-¾ cup pistachio pesto — up to 0.75); 4 slices Mortadella (4-5 slices mortadella — up to 5); ½ cup Stracchino Cheese (½ cup strachino cheese)

Schiacciata Toscana - Appetizer,Lunch,Main Dish (Italian)

220 minItalian

Servings1

Add to grocery list

Plan it in the app to put it on your week.

Egg Free

Steps

1In the stand mixer add the water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flours and start to knead add the salt, knead one minute add one tablespoon of olive oil and knead for 5-8 minutes until you have a compact soft slightly tacky dough (if the dough is too sticky then add a bit more flour, too dry a bit more water), move to a lightly floured flat surface roll into a ball and place in an oiled bowl (about 1-2 tablespoons) turn the dough over in the bowl, cover and let rise in a warm draft free area until doubled in bulk approximately 2 hours.
2On a well olive oiled (about 2-3 tablespoons) baking pan 33x22 cm / 13x9 inches (or even a bit smaller) spread the dough. Place the dough in the pan, with your fingers spread the dough to ¾ of the pan, make dents in the dough with your finger tips, cover and let rise in a warm draft free area for approximately 1 hour.
3Spread the dough a bit more to almost fill the pan, make more dents. Top with 1-2 tablespoons of olive oil and sprinkle with rock salt.
4Pre-heat oven to 425F / 220C.
5Bake the dough for 10 minutes then lower the heat to 350F/180C, carefully remove the schiacciata from the pan and bake for approximately 10 minutes directly on the oven rack. Serve warm as is or make the famous Florence / Rome sandwich. Enjoy!