Homemade Italian Schiacciatina

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 2 tbsp olive oil 2 tbsp olive oil
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 1 tbsp dried rosemary 1 tbsp dried rosemary
• 1 tbsp dried thyme 1 tbsp dried thyme
• 1 tbsp dried oregano 1 tbsp dried oregano
• Extra olive oil for brushing Extra olive oil for brushing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.4g
• Carbohydrates (total, sugars): 34g, 0.5g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

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, salt, dried herbs, and olive oil. Pour in the yeast mixture and mix until a dough forms.
3. 3.
   Transfer the dough onto a floured surface and knead for about 5-7 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 divide it into two equal portions.
6. 6.
   Roll out each portion into a thin rectangular shape, approximately 1/4 inch thick.
7. 7.
   Transfer the rolled dough onto a baking sheet lined with parchment paper. Brush the surface with olive oil and sprinkle with additional dried herbs.
8. 8.
   Bake in the preheated oven for 12-15 minutes or until golden brown and crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes. Cut into desired shapes and serve.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for the best flavor and aroma.
• Dried herbs — If you prefer fresh herbs, you can substitute them for the dried ones. Use three times the amount of fresh herbs as dried.

Tips & Tricks

• For an extra crispy texture, place a baking stone in the oven while preheating and bake the Schiacciatina directly on the stone.
• Experiment with different herb combinations to customize the flavor according to your preference.
• Serve the Schiacciatina with a variety of dips such as hummus, baba ganoush, or tomato bruschetta.

Serving advice

Serve the Schiacciatina warm or at room temperature. It can be enjoyed as a standalone snack, served alongside soups or salads, or used as a base for sandwiches and bruschetta.

Presentation advice

Arrange the Schiacciatina on a wooden board or a platter, garnished with fresh herbs. Serve it with small bowls of olive oil and balsamic vinegar for dipping.