Recipes › Sandwich › Tuscan Schiacciata Sandwich Recipe

Tuscan Schiacciata Sandwich Recipe

Recipe by Pedro M. A. Neves

Schiacciata is a traditional Tuscan flatbread that becomes an exceptional sandwich vehicle when split and filled with classic Italian ingredients. This pressed sandwich combines the rustic charm of olive oil-enriched flatbread with fresh tomatoes, creamy cheeses, and cured meats, creating a satisfying meal that captures the essence of Tuscan countryside cooking. Perfect for lunch or a light dinner, this schiacciata sandwich is best enjoyed the day it's made.

Ingredients

• 500g all-purpose flour (3⅔ cups)
• 300ml lukewarm water (1¼ cups)
• 7g instant yeast (2¼ teaspoons)
• 10g sea salt (2 teaspoons)
• 45ml extra virgin olive oil (3 tablespoons), divided
• 4 ripe medium tomatoes (about 600g), sliced
• 250g fresh mozzarella, sliced
• 100g prosciutto or speck, thinly sliced
• 50g aged Pecorino Romano cheese, shaved
• 20g fresh basil leaves
• 15ml balsamic vinegar (1 tablespoon)
• Fleur de sel and cracked black pepper to taste

Instructions

1. In a large bowl, combine flour, yeast, and sea salt. Add 300ml lukewarm water and 15ml of the olive oil. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.

2. Shape dough into a ball, cover with a damp kitchen towel, and let rise at room temperature for 60 minutes until doubled in volume.

3. Preheat oven to 220°C (425°F). Oil a large baking sheet (approximately 35×25cm) with 10ml of the remaining olive oil.

4. Transfer dough to the oiled sheet and gently stretch it to fill the pan, dimpling the surface with your fingertips every 3cm to create characteristic indentations.

5. Drizzle remaining 20ml olive oil over the dimpled dough, sprinkle lightly with fleur de sel, and bake for 18-20 minutes until golden brown and firm.

6. Remove schiacciata from oven and cool for 5 minutes on a wire rack. Once cool enough to handle, carefully split horizontally using a serrated knife to create two even layers.

7. Layer the bottom half with prosciutto, then mozzarella, fresh tomato slices, and basil leaves. Drizzle tomatoes with balsamic vinegar and season with salt and pepper.

8. Place the top flatbread layer over the filling, press gently but firmly, and cut into quarters. Serve immediately or wrap in parchment paper for transport.

Substitutions

• Use roasted red peppers instead of fresh tomatoes for a sweeter, caramelized option
• Replace mozzarella with creamy burrata for richer texture and flavor
• Substitute prosciutto with mortadella or capicola for different cured meat profiles
• For vegetarian version, omit cured meats and add roasted eggplant or grilled zucchini

Tips

• Dimple the dough evenly but gently to avoid large air pockets that might cause uneven baking
• Cool the schiacciata completely before splitting to prevent the bread from tearing or falling apart
• Assemble sandwiches no more than 2 hours before serving to keep the bread from becoming soggy from tomato moisture
• Use high-quality San Marzano tomatoes or locally-grown seasonal varieties for authentic Tuscan flavor

Schiacciata originates from Tuscany and literally means 'flattened' in Italian, referring to the bread's characteristically thin, dimpled profile. Traditionally eaten as a street food or working lunch in Florence and surrounding regions, the schiacciata sandwich represents the Tuscan philosophy of simple, quality ingredients prepared without unnecessary complexity.

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