Photograph of the finished Schiacciata toscana

Italy · Bánh mì dẹt muối dầu Schiacciata toscana

Schiacciata toscana

1 hr 40 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 880 g
  • Photograph of Dry yeast Dry yeast 16 g
  • Photograph of Olive oil Olive oil 280 ml
  • Photograph of Coarse salt Coarse salt 40 g
  • Photograph of Salt Salt 24 g
  • Photograph of Dried thyme leaves Dried thyme leaves 12 g
  • Photograph of Italian raw ham (prosciutto) Italian raw ham (prosciutto) 320 g

Method

  1. 1 Knead the dough with yeast, water, and olive oil for 15 minutes, then let it rise for 3 hours.
  2. 2 Spread the dough on a tray lined with olive oil and let it rise for a second time for 1 hour.
  3. 3 Press your finger down to create deep indentations all over the surface of the dough; these indentations are where the oil and salt have collected.
  4. 4 This savory version contains only olive oil and coarse salt, unlike the fresh grape version which is a sweet autumn harvest cake.
  5. 5 Drizzle with olive oil, then sprinkle with coarse salt and thyme leaves.
  6. 6 Bake at 220 degrees for 22 minutes, then slice horizontally and use as a prosciutto sandwich while still warm.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 6: spray the schiacciata surface with oil, cook in a steamer at 235 degrees for 14 minutes and flip after 7 minutes; the salted side crisps up faster, a larger loaf should be divided into two pieces.

Start cooking