2m
- Combine flour (100%), 72% water, 1.0% malt/honey, and 0.4% IDY.
- Mix 2 minutes on low.
- Add 2.2% fine sea salt and stream in 6.0% olive oil.
- Knead for 8 minutes until shiny and extensible.
Tuscan Schiacciata
Authentic Florence-style olive oil flatbread with deep finger dimples & flaky salt
Traditional Florentine Schiacciata all'Olio. Formulated with a 72% hydration dough enriched with 6% extra virgin olive oil, cold fermented for 24 hours, heavily coated with Tuscan olive oil, and pressed with deep finger dimples before baking on stone at 500°F for a shatteringly crisp exterior and tender, honeycomb crumb.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Tipo 00 / Bread Flour | 100% | ||
| Water | 72.0% | ||
| Extra Virgin Olive Oil | 6.0% | ||
| Fine Sea Salt | 2.2% | ||
| Diastatic Malt / Honey | 1.0% | ||
| IDY | 0.40% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Extra Virgin Olive Oil | 0.350 | ||
| Flaky Sea Salt (Maldon) | 0.050 | ||
| Fresh Rosemary Needles (Optional) | 0.020 | ||
| Finocchiona / Mortadella / Stracciatella (Sandwich Fillings) | 1.50 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature500°F
Bake Time15-18 min
SurfacePreheated Baking Stone or Steel
Bake in heavily olive-oiled sheet pan directly on preheated baking stone/steel at 500°F for 15 to 18 minutes until golden-brown blisters form across the ridges. Slice horizontally for sandwiches.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
2h
- Bulk ferment at room temperature for 2 hours, performing stretch-and-folds every 30 minutes.
- Transfer to refrigerator for 24-hour cold fermentation.
3h
- Coat a baking pan generously with 3 tablespoons extra virgin olive oil.
- Transfer cold dough and gently stretch toward edges.
- Let proof covered at room temperature for 3 hours until light and bubbly.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Pour 2 tablespoons olive oil over dough surface.
- Using the pads of all fingers, press down deeply until fingertips touch the pan bottom, leaving pronounced craters.
- Scatter flaky Maldon sea salt and fresh rosemary.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
18m
- Bake on preheated stone/steel at 500°F for 15 to 18 minutes until golden-brown and crispy.
- Brush with additional finishing olive oil immediately upon removal.
10m
- Cool on a wire rack for 10 minutes.
- Slice horizontally through the middle and fill with sliced mortadella, stracciatella, and pistachio cream or finocchiona and pecorino.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment2h
Cold Ferment24h
Final Proof3h
72% hydration mix with stretch-and-folds. 2 hours room bulk, 24 hours cold proof in fridge. Dimple into heavily oiled pan 3 hours before baking.