Italian Flatbread with Crispy Edges & Pillowy Interior
If you’ve never had schiacciata bread before, think of it as the Tuscan cousin to focaccia—golden and crisp at the edges, with a tender, chewy crumb and a rich olive oil flavor that makes it irresistible all on its own. But where it really shines? As the base for sandwiches. Picture this: warm, airy slabs of schiacciata layered with salty prosciutto, creamy mozzarella, and roasted red peppers. Pure heaven.
This recipe walks you through how to make bakery-style schiacciata bread at home, and while it takes a bit of time (this is a naturally leavened dough, after all), the process is straightforward and yields seriously Italian-deli-level results. The bread is thick enough to hold hearty fillings but light enough that it won’t overpower whatever you pile on top. It’s everything you want from a rustic Italian flatbread.
A Poolish Starter Is Key
This simple starter (adapted by Uri Scheft) gives the bread a more complex flavor and improved texture. You’ll notice a slightly tangy, fermented note in the finished loaf—just like good bakery bread.
Tips From Recipe Testing
- Don’t rush the stretch-and-folds: They strengthen the dough and help build structure. Wetting your hands makes this step way less sticky and way more enjoyable.
- Olive oil is everything: Since there are so few ingredients, use the best extra virgin olive oil you’ve got. It adds richness and that signature schiacciata flavor.
- Generous salt = big flavor. Flaky sea salt on top adds crunch and enhances every bite. Don’t be shy with it!
- Have fresh herbs on hand? You can chop them up (like rosemary or oregano!) and add them right on top before you dimple the dough.
Ideas For Serving
This bread is tailor-made for sandwiches. Slice it in half horizontally and layer it with prosciutto or salami, provolone, arugula, and a swipe of Calabrian chili mayo for the ultimate Italian deli sandwich. Or use it as the base for my mortadella and burrata sandwich! It also makes a fantastic side for soups and stews (Tuscan white bean soup or ribollita) or even as a base for bruschetta or panzanella when cubed and toasted.
If you’re going the snack route, tear off warm chunks and dip into olive oil with a sprinkle of herbs. It’s hard to stop once you start.
No Stand Mixer? No Problem 💪🏻
You can mix and knead the dough by hand! Just be prepared for a sticky dough—use a dough scraper and wet hands to help with mixing and stretching.
Whether you’re building the ultimate panini, pairing it with a bowl of soup, or serving it as a simple antipasto, this homemade schiacciata bread is the kind of recipe that instantly transports you to Tuscany. Just wait until you try it fresh out of the oven!
Let me know how you serve yours in the comments below—bonus points if it involves cured meats or melty cheese!
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Homemade Schiacciata Bread (Perfect for Italian Sandwiches!)
Equipment
Ingredients
For the Poolish Starter
- 110 ml (a scant ½ cup) water
- 3 g (½ tsp) active dry yeast
- 120 g (1 cup) all-purpose flour, divided
For the Dough
- 720 g (6 cups) all-purpose flour
- 475 ml (2 cups) lukewarm water
- 10 g (2tsp) granulated sugar
- 10 g (2 tsp) kosher salt
For Topping
- Extra virgin olive oil
- Flaky sea salt
Instructions
- Make the poolish starter: In the bowl of a stand mixer, combine 110ml (a scant ½ cup) of water and 3g (½ tsp) yeast, then whisk to combine. Whisk in 60g (½ cup) of all-purpose flour. Pour another 60g (½ cup) all-purpose flour on top, but do not stir it. Cover with plastic wrap, then allow to sit on the counter for 1-2 hours.
- Make the dough: To this, add 720g (6 cups) all-purpose flour, 475ml (2 cups) cool water, 10g (2 tsp) sugar, and 10g (2 tsp) kosher salt. Mix with the dough hook attachment on low speed for 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula, increase the speed to medium-high, then knead for another 4-5 minutes. Cover with plastic wrap, then set aside for 30 minutes.
- Stretch and fold: Wet your hands to prevent sticking. Grasp one edge of the dough, lift it straight up until you feel slight resistance, then fold that flap back over the center. Rotate the bowl 90° and repeat–lift, stretch, fold– until you’ve completed four folds (one for each “side”). The dough should tighten into a smooth ball. Cover and rest for 30 minutes, then repeat this stretch-and-fold cycle two more times (three rounds total, spaced 30 minutes apart).
- First proof: Drizzle a 9×13-inch rimmed baking sheet with a few tablespoons of olive oil, then transfer the dough. Gently press to fit into the pan cover with a kitchen towel, then let it proof for 1 hour.
- Bake the schiacicata. Preheat an oven to 450°F (232°C). Drizzle the dough with 2-3 Tbsp olive oil, then use your fingers to press dimples all over the top. Sprinkle generously with flaky sea salt (about 2-3 tsp). Bake for 20-25 minutes, or until the bread has puffed up and the edges are golden brown. Cool for 20 minutes, then slice into six squares (make one long cut down the center lengthwise, then cut each half into 3-equal squares) — or more, if making smaller sandwiches. Enjoy!
Notes
- Nutrition facts assume 6 servings.
- Make-ahead: You can prepare the dough through the final stretch-and-fold and refrigerate it overnight, tightly covered. Let it come to room temperature and proof in the sheet pan for about 1–1½ hours before baking the next day.
- Store-leftovers: Once baked and cooled, schiacciata keeps well in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in a 300°F (149°C) oven until warm and crisp.
Nutrition
Photography by: Megan McKeehan
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