Schiacciata is a flavorful Italian flatbread with a golden, crisp exterior and a soft, airy interior. Drizzled with olive oil and seasoned with a touch of sea salt, it’s perfect as a snack, appetizer, or alongside soups and salads. This version uses a simple homemade dough and a blend of olive and avocado oil for a subtle, rich flavor.
Ingredients:
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (110°F)
3 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon kosher salt
1/3 cup extra virgin olive oil
2 tablespoons avocado oil (for brushing)
Coarse sea salt, for sprinkling
Instructions:
In a small bowl, combine warm water, yeast, and sugar. Let sit 5–10 minutes until foamy. In a large mixing bowl, combine flour and kosher salt. Add the yeast mixture and 2 tablespoons of olive oil, and knead until a smooth dough forms, about 8–10 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350°F. Grease a 9×13-inch baking pan with 1 tablespoon of olive oil. Transfer the dough to the pan and gently stretch it to cover the bottom evenly.
Cover the dough and let it rest for 20 minutes. Use your fingers to dimple the surface of the dough, then drizzle with the remaining olive oil and avocado oil. Sprinkle generously with coarse sea salt.
Place the pan in the oven and bake for 20 minutes. Move the pan to a lower rack and bake an additional 5–7 minutes until the top is golden brown and the edges are crisp.
Allow to cool slightly, then cut into squares or rectangles. Serve warm or at room temperature.
Tips:
- Add fresh rosemary or garlic for extra flavor.
- Serve with olive oil for dipping or as a base for bruschetta.
