The Tuscan schiacciata
Between one walk and another or before entering a museum, Tuscany offers the possibility of absolutely irresistible snacks. It will be enough to come across a street vendor selling street food, the traditional street food, which will not disappoint you, as the Tuscans themselves teach, the first fans of these delicacies sold on every street corner. Tuscany is the cradle of ribollita, wild boar ragout and Florentine steak. But also of many other preparations that make its gastronomic heritage a vast recipe book, capable of telling the story of this region ranging from the sea to the land, from the agricultural and pastoral tradition to the contamination with the neighboring areas. A straightforward and substantial cuisine, which can reveal interesting ideas even with regard to street food.
The Tuscan schiacciata, also known as stiacciata, schiaccia or ciaccia all'olio, is a savory leavened product typical of the culinary tradition of this region, characterized by a crunchy and tasty outer edge, and a soft and well-honeycombed interior. It is a kind of flatbread, traditionally served as a snack or during meals instead of silly bread.
How to prepare Tuscan schiacciata
Collect the sifted flour with the salt, sugar and crumbled brewer's yeast in a bowl. Add lukewarm water. Pour in the milk at room temperature. Add the extra virgin olive oil and start mixing the ingredients with the tines of a fork. Once you have obtained a soft and homogeneous dough, cover it with a sheet of plastic wrap and let it rise for about 2 hours away from drafts. Once the rising time has elapsed, take the dough back to the doubled volume. Transfer it to a floured work surface and make three rounds of reinforcing folds, taking care to let the dough rest for half an hour between one round and the next. At this point, place the dough in a well-oiled 30 x 40 cm pan. Gently spread it with your hands, with intervals of 5-10 minutes, to give the dough time to lose its elasticity. Drizzle the surface with a generous drizzle of extra virgin olive oil, sprinkle with a little coarse salt and place in a convection oven at 250°C for 15-20 minutes. Then take the schiacciata out of the oven and brush it immediately, hot, with more extra virgin olive oil. Bring the Tuscan schiacciata to the table, cut it into squares and serve.
Between one walk and another or before entering a museum, Tuscany offers the possibility of absolutely irresistible snacks. It will be enough to come across a street vendor selling street food, the traditional street food, which will not disappoint you, as the Tuscans themselves teach, the first fans of these delicacies sold on every street corner. Tuscany is the cradle of ribollita, wild boar ragout and Florentine steak. But also of many other preparations that make its gastronomic heritage a vast recipe book, capable of telling the story of this region ranging from the sea to the land, from the agricultural and pastoral tradition to the contamination with the neighboring areas. A straightforward and substantial cuisine, which can reveal interesting ideas even with regard to street food.
The Tuscan schiacciata, also known as stiacciata, schiaccia or ciaccia all'olio, is a savory leavened product typical of the culinary tradition of this region, characterized by a crunchy and tasty outer edge, and a soft and well-honeycombed interior. It is a kind of flatbread, traditionally served as a snack or during meals instead of silly bread.
How to prepare Tuscan schiacciata
Collect the sifted flour with the salt, sugar and crumbled brewer's yeast in a bowl. Add lukewarm water. Pour in the milk at room temperature. Add the extra virgin olive oil and start mixing the ingredients with the tines of a fork. Once you have obtained a soft and homogeneous dough, cover it with a sheet of plastic wrap and let it rise for about 2 hours away from drafts. Once the rising time has elapsed, take the dough back to the doubled volume. Transfer it to a floured work surface and make three rounds of reinforcing folds, taking care to let the dough rest for half an hour between one round and the next. At this point, place the dough in a well-oiled 30 x 40 cm pan. Gently spread it with your hands, with intervals of 5-10 minutes, to give the dough time to lose its elasticity. Drizzle the surface with a generous drizzle of extra virgin olive oil, sprinkle with a little coarse salt and place in a convection oven at 250°C for 15-20 minutes. Then take the schiacciata out of the oven and brush it immediately, hot, with more extra virgin olive oil. Bring the Tuscan schiacciata to the table, cut it into squares and serve.
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