Homemade Tuscan Schiacciata Recipe All Antico Vinaio Style Add 2 tsp salt and 3 ½ tbsp olive oil. knead until smooth. first rise: place the dough in a greased bowl, cover with a towel, and let rise for 1 hour. preheat oven: set the oven to 400°f (200°c). shape and second rise: divide the dough in two, roll each piece into a 9×12 inch rectangle. Prepare the poolish. in a small bowl, combine the lukewarm water, yeast and flour. mix well (image 1). cover bowl with plastic wrap, and rest it on the counter at room temperature. you want the poolish to develop for 12 14 hours. it should rise and become really loose and bubbly (image 2). step 2. prepare the dough.
Homemade Tuscan Schiacciata Recipe All Antico Vinaio Style 1. in a large bowl, mix the warm water and yeast and let it stand for 5 minutes. 2. use a wooden spoon to stir in the flour, olive oil, and salt until the dough becomes a shaggy mass. 3. turn the dough out onto a clean surface and sprinkle with a small amount of flour. 4. How to make schiacciata toscana. in a large bowl or with a stand mixer fitted with the dough hook, dissolve the yeast in the water. mix well and add the two flours. add the salt and olive oil and continue to mix until well incorporated. if using a stand mixer, mix for two or three minutes until the dough is smooth. Let sit for 6 12 hours, preferably overnight. make the schiacciata dough. in a large bowl, combine the pre fermented dough along with 500 grams flour, 250 grams water and 6 grams salt. mix until a shaggy dough forms, then knead with your hands until the dough is smooth and elastic but still slightly sticky, 5 10 minutes. Preheat oven to 350°f (180°c) and when the schiacciate are ready brush the surface with the beaten egg white to polish them, then bake them for about 45 to 50 minutes, until they are perfectly cooked and dark brown on top. let them rest for some time in the oven, then let them cool completely before serving them.
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