Schiacciata Bread


  • 350 g (12.3 oz) all-purpose flour
  • 1 tsp kosher salt or to taste
  • 1 tsp instant yeast
  • 200 ml (¾ cup + 2-3 tablespoons) warm water
  • 4 tbsp extra virgin olive oil
  • 2 tsp extra virgin olive oil, for brushing
  • 2 tsp fresh rosemary leaves
  • Coarse sea salt for sprinkling (to taste)


  1. Add the flour, salt and yeast into a bowl
  2. Add the water and olive oil and mix with spoon until the dough comes together
  3. Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic
  4. Place in a lightly oiled bowl and cover with a cling film (plastic wrap). Place in a warm place until doubled in size, about 1 hour
  5. Knock back the dough, make into a ball and turn onto a lightly floured surface
  6. Cover with a towel / thin cloth and let rest for 5 minutes
  7. Roll into a rectangle and place on the prepared baking sheet
  8. Brush with 1/2 the olive oil and cover with a cling film. Leave in a warm place for 20 minutes
  9. Brush the rest of the olive oil, prick all over with a fork and sprinkle with rosemary and coarse salt. Leave to rise again for 15 minutes
  10. Meanwhile preheat the oven to 400°F (200°C) and bake for 30 minutes or until light golden
  11. Transfer to a wire rack to cool. Serve warm

Serves: 4

Inspiration source:

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