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PREPARATION: 50 minutes

COOKING TIME: 25 minutes


There are those who prefer the Schiacciata sweet and those who prefer it salty. We are talking about the Tuscan Schiacciata! In the savory version it is an easy dough to make at home: a couple of leavenings will be necessary for the final result to be exactly as it should be. In fact, the Tuscan Schiacciata all'olio embodies a harmonic poem made of a spongy dough in the middle, ideal for receiving rich condiments, and a fragrant golden crust. So be careful not to call it or confuse it with focaccia! In the center of Florence, and beyond, it is one of the most common street foods and finally you can prepare it too thanks to our step-by-step recipe. The only doubt you will have when you too prepare the authentic oil crushed bread will be the choice of filling! In the meantime, we suggest: Tuscan finocchiona or mortadella, stracchino and chopped pistachios. And what ideas do you have? While you think about it, we'll leave you some other appetizing ideas on the subject of "schiacciata":

Ingredients for 6 people

  • 900 g of type 0 flour

  • 0.5 l of warm water

  • 25 g of fresh brewer's yeast or 12 g dry

  • ½ scant teaspoon of sugar

  • 1 tablespoon of salt

  • 10 tablespoons of extra virgin olive oil

  • rosemary

  • extra virgin olive oil and salt

  • coarse for cooking

Place 100 ml of warm water, the yeast and the sugar in a small container.

Let it activate until a foam is formed.

Mix the flour in a large bowl with the salt, then add the yeast, oil and warm (not hot) water and mix thoroughly.

To obtain a softer focaccia, add 3 tablespoons of lard to the dough instead of the oil.

Add more water if necessary: the dough should be enough

soft and sticky.

Let the dough rise, covered with a damp cloth, for about 1 hour and a half in a warm place.

Once leavened, brush a baking tray with oil, flour your hands well and roll out the dough to a height of about 1.5 cm. With your fingertips produce the characteristic

holes" of the focaccia, brush with plenty of oil and salt. If desired, distribute the rosemary on the surface.

Bake in a preheated oven at 180 °C for about 25 minutes.





Direct and light interpretation of our Sangiovese, a delicate wine but with strong and intense aromas, son of the noble Tuscan winemaking tradition.


A light Provençal pink from a Tuscan sunset heralds a gentle and appetizing wine with a clear nose of pomegranate and roses, lavender, red currants, ginger that also reveals a side chalky and fruity of wild strawberry made more evident by a light note of lavender and sweet tobacco. The sip has a sapid touch, it takes place fresh and light with a mentholated touch until it closes on late mandarin, pink grapefruit and violets with references to aromatic herbs


CANDEGLI Extra Virgin Olive Oil is the result of a special olive harvest and an exclusive selection of Fattoria Villa l'OlmoThe label was made in "Terracotta" to reaffirm Diadema's essential bond with the land and its territory, Impruneta, while the name "Candegli" recalls the exact geographical area of Impruneta where we harvest.The terracotta label is produced by the oldest furnace in Impruneta, the Fornace M.I.T.A.L.The combination of manual harvesting and skilful processing give the final product a strong and intense green colour.The scent is persuasive and penetrating, the taste delicate but decisive, its great balance and its incisiveness on the palate make the CANDEGLI selection Extra Virgin Olive Oil an excellent product that unmistakably enhances the flavor of each preparation.

* sources: Toscana in Cucina and Giallo Zafferano

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