![Homemade Rosemary and Sea Salt Schiacciata](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/homemade-rosemary-and-sea-salt-schiacciata--3cd52790-523c-4260-bca8-9314cce1c290.png)
Recipe
Homemade Rosemary and Sea Salt Schiacciata
Mediterranean Delight: Rosemary-infused Schiacciata Bread with a Hint of Sea Salt
4.7 out of 5
Indulge in the flavors of Italy with this homemade Rosemary and Sea Salt Schiacciata. This traditional Italian bread is infused with aromatic rosemary and sprinkled with a touch of sea salt, resulting in a delightful combination of flavors.
Metadata
Preparation time
15 minutes
Cooking time
25 minutes
Total time
1 hour 40 minutes
Yields
6 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if honey is substituted for sugar), Dairy-free, Nut-free, Soy-free
Allergens
Wheat
Not suitable for
Gluten-free, Keto, Paleo, Low-carb, High-protein
Ingredients
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500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
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7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
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1 tsp sugar 1 tsp sugar
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1 tsp salt 1 tsp salt
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2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
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350ml (1 1/2 cups) warm water 350ml (1 1/2 cups) warm water
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2 sprigs fresh rosemary 2 sprigs fresh rosemary
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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
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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.
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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.
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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.
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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.
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5.Preheat the oven to 220°C (425°F). Punch down the dough and transfer it to a baking sheet lined with parchment paper.
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6.Stretch and press the dough with your fingertips to form a rectangular shape. Make indentations with your fingers all over the dough.
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7.Drizzle the dough with olive oil and sprinkle with fresh rosemary leaves and sea salt.
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8.Bake in the preheated oven for 20-25 minutes or until golden brown.
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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.
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