Homemade Rosemary and Sea Salt Schiacciata

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
• 350ml (1 1/2 cups) warm water 350ml (1 1/2 cups) warm water
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• Sea salt, for sprinkling Sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 0.5g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Punch down the dough and transfer it to a baking sheet lined with parchment paper.
6. 6.
   Stretch and press the dough with your fingertips to form a rectangular shape. Make indentations with your fingers all over the dough.
7. 7.
   Drizzle the dough with olive oil and sprinkle with fresh rosemary leaves and sea salt.
8. 8.
   Bake in the preheated oven for 20-25 minutes or until golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Rosemary — Make sure to remove the rosemary leaves from the stem before sprinkling them on the dough. This will ensure a pleasant texture and prevent any woody bits from being included in the bread.

Tips & Tricks

• For a more pronounced rosemary flavor, you can lightly crush the rosemary leaves before sprinkling them on the dough.
• If you prefer a softer crust, you can brush the baked schiacciata with melted butter immediately after removing it from the oven.
• Experiment with different types of sea salt, such as fleur de sel or Maldon salt, to add a unique touch to the bread.
• Serve the schiacciata warm for the best texture and flavor.
• Leftover schiacciata can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster before serving.

Serving advice

Serve the Rosemary and Sea Salt Schiacciata as an appetizer or alongside a meal. It pairs well with a variety of dishes, such as soups, salads, or pasta. For a complete Italian experience, serve it with a side of extra virgin olive oil and balsamic vinegar for dipping.

Presentation advice

To enhance the presentation, sprinkle a few extra rosemary leaves and a pinch of sea salt on top of the schiacciata just before serving. This will add a touch of freshness and make the bread even more visually appealing.