February 01, 2019

Schiacciata - Tuscan Focaccia

What do you do when you have some left over pizza dough? You can either use it to make a brand new batch of dough, which will greatly improve the flavor of the dough, or you can simply and quickly make SCHIACCIATA. Every bakery in Tuscany will have some form or shape of this delicious flat bread.


For the Schiacciata we used leftover Neapolitan Pizza Dough Here is the direct link to the dough recipe.


 Preheat the Fontana Marinara pizza oven to 460°F

  1. Carefully place the leftover dough balls onto a flour dusted work surface, being careful not to degas them. 
  2. With gentle movements stretch the dough out as evenly as possible. Use your fingers to grab the dough and gently pull. 
  3. Allow the dough to rest if there is resistance, as it will be easier to stretch once the gluten strands have had a chance to relax. 
  4. Drizzle some olive oil over the dough.
  5. With your fingertips press imprints into the dough. This is where Schiacciata gets its name. Schiacciare means to squish or press.
  6. It is helpful to work with oiled fingertips as the dough will not stick to them when being pressed.
  7. The finger impressions will be a perfect indention for the oil to settle.
  8. Sprinkle some sea salt over the dough.
  9. Transfer the flat bread onto a floured peel and transfer each into the oven until golden brown.
  10. Once baked you can eat this delicious flat bread just as it is, spread some Nutella over it, or make it into a sandwich. 

Be assured that some of the very best sandwiches will be made with this delicious bread. Enjoy and let us know how you will eat your schiacciata. Buon Appetito! Please leave a review! We would love to hear your feedback. Be sure to follow us on Instagram: @fontanaforniusa & @inside.our.kitchen and on Facebook: Fontana Forni USA.