How To Make Sicilian Schiacciata Recipe Simple

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Schiacciata (pronounced skee-ah-tah-tah) is a delightful flatbread originating from Sicily, Italy. This rustic bread boasts a crispy golden crust and a soft, pillowy interior, making it perfect for dipping in olive oil, enjoying with antipasti, or using as a base for pizzas. While seemingly simple, schiacciata offers endless possibilities for customization with various toppings and herbs.

This guide unveils the secrets to mastering this versatile bread at home. We’ll delve into the ingredients, walk you through the step-by-step process, provide nutritional information, and answer some frequently asked questions.

Sicilian Scacciata
Sicilian Scacciata


4 cups all-purpose flour, plus extra for dusting

  • 1 teaspoon active dry yeast
  • 1 1/2 teaspoons sea salt
  • 1 1/4 cups warm water (105°F to 115°F)
  • 3 tablespoons extra virgin olive oil

  • Instructions:

    1. Activate the yeast: In a large bowl, combine warm water, yeast, and 1 teaspoon of sugar. Let sit for 5 minutes, until the yeast becomes foamy and active.

    2. Mix the dough: Add flour and salt to the yeast mixture. Using a dough whisk or spoon, stir until a shaggy dough forms. Drizzle in olive oil and continue mixing until fully incorporated. The dough should be slightly sticky but manageable.

    3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10 minutes, adding more flour as needed to prevent sticking. The dough should become smooth and elastic.

    4. First rise: Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.

    5. Preheat the oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.

    6. Shape the schiacciata: Punch down the dough and transfer it to a lightly floured surface. Roll out the dough into a large rectangle, about 1/4-inch thick. Alternatively, you can stretch the dough by hand to achieve a more rustic look.

    7. Create dimples (optional): Use your fingertips to gently press dimples all over the dough, creating indentations that will trap olive oil during baking.

    8. Drizzle with olive oil: Drizzle the dough generously with olive oil, making sure to coat the entire surface. Sprinkle with your desired toppings (see suggestions below).

    9. Bake: Transfer the shaped dough to the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy on the edges.

    10. Cool and enjoy: Let the schiacciata cool slightly on a wire rack before slicing and serving.

    Nutrition Facts (per serving):

    (Serving size: 1 slice)

    Calories: 220

  • Fat: 8g (saturated fat: 2g)
  • Carbohydrates: 32g (fiber: 2g)
  • Protein: 5g
  • Sodium: 230mg

  • Please note: This is an approximate nutritional value based on the ingredients listed. The actual values may vary depending on the specific brands of ingredients used.


    Schiacciata is a versatile and delicious flatbread that’s perfect for any occasion. Its simplicity allows for endless customization, making it a great canvas for exploring different flavors and textures.

    This guide equips you with the knowledge and confidence to bake your own homemade schiacciata. So, gather your ingredients, get ready to knead, and enjoy the delightful taste of this Sicilian treasure!

    Frequently Asked Questions (FAQs):

    1. What are some topping ideas for schiacciata?

    There are endless possibilities for schiacciata toppings! Here are a few suggestions:

    Fresh herbs like rosemary, thyme, or oregano

  • Flaky sea salt
  • Chopped olives
  • Roasted garlic
  • Sliced tomatoes and mozzarella cheese (for a mini pizza)
  • Caramelized onions and goat cheese

  • 2. Can I use different types of flour?

    Yes, you can! While all-purpose flour is the traditional choice, you can experiment with whole wheat flour, bread flour, or even a combination for a slightly different texture.

    3. What if my dough is too sticky?

    Add a tablespoon of flour at a time until the dough becomes manageable without being dry. Be careful not to over-knead, as this can make the final bread tough.