# Schiacciata (Tuscan Focaccia)

Schiacciata is a delicious Italian flatbread from the Tuscany region around Florence, often described as a better version of standard focaccia, featuring a more golden color, richer texture, and unique preparation with boiled and blended potatoes.

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. For the dry ingredients, start with 600 grams of type 00 flour (or bread flour).
2. Add 3 and 1/2 teaspoons of yeast, 1 teaspoon of sugar, and 3/4 of a teaspoon of salt.
3. Mix the dry ingredients well.
4. Add 600 grams of water to a small saucepan.
5. Wash, peel, and cube a Russet potato.
6. Weigh out 200 grams of the potato and add it to the saucepan.
7. Bring the potatoes and water to a boil, covered.
8. Boil until the potatoes are fork tender, usually 12 to 15 minutes.
9. Turn off the flame and allow the potatoes and water to cool until lukewarm (100 to 110 F).
10. Take a hand blender and blend this mixture until smooth.
11. Add the blended potato mixture to the dry ingredients and combine.
12. Stir the mixture for about a minute until everything is thoroughly combined, as this is a no-knead recipe.
13. Cover 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.
14. Take 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.
15. Add 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.
16. Add more extra virgin olive oil and spread it around the top, filling in the indentations.
17. Sprinkle coarse salt over the top of the dough.
18. Cover 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.
19. In the meantime, preheat your oven to 400
deepgrees Fahrenheit.
20. When the dough has risen and filled the pan, uncover it and bake in the oven for 25 minutes or until done.
21. Remove the bread to a wire rack and allow it to cool.
22. Slice the schiacciata into small squares and serve as is or for sandwiches.

## Equipment

- small saucepan
- hand blender
- bowl
- plastic wrap
- non-stick baking pan
- oven
- wire 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.

## Source

- Original video: https://youtu.be/it0fJPd3npA
- Recipe page: https://www.cliprecipe.com/recipe/732e875c-d2dd-410b-85bb-e2aab263f8ae
- Extracted: 2026-06-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt