Schiacciata (Tuscan Focaccia)
Serves 1
Directions
- 1For the dry ingredients, start with 600 grams of type 00 flour (or bread flour).
- 2Add 3 and 1/2 teaspoons of yeast, 1 teaspoon of sugar, and 3/4 of a teaspoon of salt.
- 3Mix the dry ingredients well.
- 4Add 600 grams of water to a small saucepan.
- 5Wash, peel, and cube a Russet potato.
- 6Weigh out 200 grams of the potato and add it to the saucepan.
- 7Bring the potatoes and water to a boil, covered.
- 8Boil until the potatoes are fork tender, usually 12 to 15 minutes.
- 9Turn off the flame and allow the potatoes and water to cool until lukewarm (100 to 110 F).
- 10Take a hand blender and blend this mixture until smooth.
- 11Add the blended potato mixture to the dry ingredients and combine.
- 12Stir the mixture for about a minute until everything is thoroughly combined, as this is a no-knead recipe.
- 13Cover the bowl with plastic wrap and allow the dough to rise until it has doubled in size, which takes 2 to 4 hours depending on room temperature.
- 14Take a non-stick baking pan and add a generous coating of extra virgin olive oil, spreading it by hand and getting some on your fingertips.
- 15Add the dough to the pan and use your oiled fingertips to mash and spread it out to fill the baking pan, making lots of little indentations.
- 16Add more extra virgin olive oil and spread it around the top, filling in the indentations.
- 17Sprinkle coarse salt over the top of the dough.
- 18Cover the pan with plastic wrap and allow the dough to rise until it reaches the top of the baking pan, which usually takes 30 minutes to an hour.
- 19In the meantime, preheat your oven to 400 deepgrees Fahrenheit.
- 20When the dough has risen and filled the pan, uncover it and bake in the oven for 25 minutes or until done.
- 21Remove the bread to a wire rack and allow it to cool.
- 22Slice the schiacciata into small squares and serve as is or for sandwiches.
Ingredients
- 600 g type 00 flour
- 3.5 tsp yeast
- 1 tsp sugar
- 0.75 tsp salt
- 600 g water
- 200 g washed, peeled, and cubed Russet potato
- extra virgin olive oil
- coarse salt
Equipment
small saucepanhand blenderbowlplastic wrapnon-stick baking panovenwire rack
Tips
- If type 00 flour is unavailable, bread flour can be substituted.
- The dough is a no-knead recipe, requiring only stirring until combined.
- The word 'skar' in Italian means to smash, press, or flatten, which describes the action of spreading the dough in the pan.
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