Schiacciata (Tuscan Focaccia)

Serves 1
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Directions

  1. 1For the dry ingredients, start with 600 grams of type 00 flour (or bread flour).
  2. 2For the dry ingredients, start with 600 grams of type 00 flour (or bread flour).
  3. 3For the dry ingredients, start with 600 grams of type 00 flour (or bread flour).
  4. 4Add 3 and 1/2 teaspoons of yeast, 1 teaspoon of sugar, and 3/4 of a teaspoon of salt.
  5. 5Add 3 and 1/2 teaspoons of yeast, 1 teaspoon of sugar, and 3/4 of a teaspoon of salt.
  6. 6Add 3 and 1/2 teaspoons of yeast, 1 teaspoon of sugar, and 3/4 of a teaspoon of salt.
  7. 7Mix the dry ingredients well.
  8. 8Mix the dry ingredients well.
  9. 9Mix the dry ingredients well.
  10. 10Add 600 grams of water to a small saucepan.
  11. 11Add 600 grams of water to a small saucepan.
  12. 12Add 600 grams of water to a small saucepan.
  13. 13Wash, peel, and cube a Russet potato.
  14. 14Wash, peel, and cube a Russet potato.
  15. 15Wash, peel, and cube a Russet potato.
  16. 16Weigh out 200 grams of the potato and add it to the saucepan.
  17. 17Weigh out 200 grams of the potato and add it to the saucepan.
  18. 18Weigh out 200 grams of the potato and add it to the saucepan.
  19. 19Bring the potatoes and water to a boil, covered.
  20. 20Bring the potatoes and water to a boil, covered.
  21. 21Bring the potatoes and water to a boil, covered.
  22. 22Boil until the potatoes are fork tender, usually 12 to 15 minutes.
  23. 23Boil until the potatoes are fork tender, usually 12 to 15 minutes.
  24. 24Boil until the potatoes are fork tender, usually 12 to 15 minutes.
  25. 25Turn off the flame and allow the potatoes and water to cool until lukewarm (100 to 110 F).
  26. 26Turn off the flame and allow the potatoes and water to cool until lukewarm (100 to 110 F).
  27. 27Turn off the flame and allow the potatoes and water to cool until lukewarm (100 to 110 F).
  28. 28Take a hand blender and blend this mixture until smooth.
  29. 29Take a hand blender and blend this mixture until smooth.
  30. 30Take a hand blender and blend this mixture until smooth.
  31. 31Add the blended potato mixture to the dry ingredients and combine.
  32. 32Add the blended potato mixture to the dry ingredients and combine.
  33. 33Add the blended potato mixture to the dry ingredients and combine.
  34. 34Stir the mixture for about a minute until everything is thoroughly combined, as this is a no-knead recipe.
  35. 35Stir the mixture for about a minute until everything is thoroughly combined, as this is a no-knead recipe.
  36. 36Stir the mixture for about a minute until everything is thoroughly combined, as this is a no-knead recipe.
  37. 37Cover 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.
  38. 38Cover 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.
  39. 39Cover 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.
  40. 40Take 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.
  41. 41Take 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.
  42. 42Take 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.
  43. 43Add 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.
  44. 44Add 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.
  45. 45Add 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.
  46. 46Add more extra virgin olive oil and spread it around the top, filling in the indentations.
  47. 47Add more extra virgin olive oil and spread it around the top, filling in the indentations.
  48. 48Add more extra virgin olive oil and spread it around the top, filling in the indentations.
  49. 49Sprinkle coarse salt over the top of the dough.
  50. 50Sprinkle coarse salt over the top of the dough.
  51. 51Sprinkle coarse salt over the top of the dough.
  52. 52Cover 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.
  53. 53Cover 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.
  54. 54Cover 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.
  55. 55In the meantime, preheat your oven to 400 deepgrees Fahrenheit.
  56. 56In the meantime, preheat your oven to 400 deepgrees Fahrenheit.
  57. 57In the meantime, preheat your oven to 400 deepgrees Fahrenheit.
  58. 58When the dough has risen and filled the pan, uncover it and bake in the oven for 25 minutes or until done.
  59. 59When the dough has risen and filled the pan, uncover it and bake in the oven for 25 minutes or until done.
  60. 60When the dough has risen and filled the pan, uncover it and bake in the oven for 25 minutes or until done.
  61. 61Remove the bread to a wire rack and allow it to cool.
  62. 62Remove the bread to a wire rack and allow it to cool.
  63. 63Remove the bread to a wire rack and allow it to cool.
  64. 64Slice the schiacciata into small squares and serve as is or for sandwiches.
  65. 65Slice the schiacciata into small squares and serve as is or for sandwiches.
  66. 66Slice the schiacciata into small squares and serve as is or for sandwiches.

Ingredients

  • 600 g type 00 flour
  • 600 g type 00 flour
  • 600 g type 00 flour
  • 3.5 tsp yeast
  • 3.5 tsp yeast
  • 3.5 tsp yeast
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 600 g water
  • 600 g water
  • 600 g water
  • 200 g washed, peeled, and cubed Russet potato
  • 200 g washed, peeled, and cubed Russet potato
  • 200 g washed, peeled, and cubed Russet potato
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • coarse salt
  • coarse salt
  • 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.
Schiacciata (Tuscan Focaccia) | Clip Recipe