If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.
Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.
This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.
You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.
Schiacciata with Cheese Topping
1 quantity Pizza Dough – make your own or buy from the supermarket
2 Tblspn extra virgin olive oil
0.5 cup pecorino, grated
0.33 cup black olives, pitted and chopped
1 large red onion, thinly sliced
lots of black pepper
Prepare the pizza dough if you are making your own. Bring the dough to room temperature if it has been refrigerated.
Take enough dough to fit your pizza tray. Roll it a little, then press and prod and push into pizza pan or flat baking tray. Leave indentations in the bread.
Spread with 1 Tblspn olive oil by hand. Bake for 15 minutes in a 220C degree oven. Spread the remaining ingredients over the dough, drizzling with the remaining oil and bake a further 10 – 15 minutes.
If you are making this in a hotter oven, with a pizza stone, or in a covered BBQ at a high heat, reduce the cooking times. Suggested times are 7-10 mins, then add the ingredients, then another 8 – 10 mins.
Cool slightly before eating, if you can wait that long…
recipe notes and alternatives
Mix your cheeses – you can make a 3 cheese schiacciata with provolone, parmesan, aged crumbly cheddar.
Leave off the olives and onions, and make just with the cheese.