Homemade Schiacciata Bread (Perfect for Italian Sandwiches!)
If you’ve ever dreamed of recreating those thick, golden Italian sandwiches from your favorite panini shop, this homemade schiacciata bread is the key. It’s a rustic Tuscan flatbread with a crisp exterior, a chewy, airy interior, and just the right amount of olive oil richness in every bite. Perfect for slicing and stuffing with prosciutto, fresh mozzarella, or roasted vegetables, it’s the kind of bread that elevates even the simplest sandwich.
Servings: 6 -8 servings
Calories: 518kcal
Equipment
Stand mixer fitted with hook attachment
Kitchen towel
9x13 rimmed baking sheet or similar size
Serrated knife
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 9x13-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
Calories: 518kcal | Carbohydrates: 109g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 654mg | Potassium: 155mg | Fiber: 4g | Sugar: 2g | Vitamin C: 0.002mg | Calcium: 24mg | Iron: 7mg
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