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Ciaccia all'Olio (flatbread with oil)

the Tuscan flatbread for stuffing










Pour into a fairly large bowl, flour, brewer's yeast and water, start kneading everything, when it is quite homogeneous, add 9g of oil and 9g of salt.


Work the dough until it is nice and homogeneous, form a loaf (photo 1) and place it in a bowl greased around the edges to rise for 2 hours in a warm place.



When the dough has doubled, roll it out in a cloth with your hands, if it is a bit stubborn to roll out, help yourself with the help of a rolling pin. (fig. 2).


Once spread, press down on the dough with your fingertips, almost leaving little grooves, after which let it rest for another 60 minutes. (fig.2)


Once it has rested, put oil and coarse salt on the dough, and a little rosemary to taste. (fig.2)

Bake in a preheated oven at 250c ° for about 20min.


When it is well cooked it will be crunchy on the edges and soft inside.


Excellent on its own but also very tasty if accompanied with cold cuts and cheeses. (fig3)



The ciaccia, also called Tuscan schiacciata or schiaccia or schiacciata with oil, is a typical focaccia of the Tuscan region, a peasant dish of ancient origins. In the Tuscan gastronomic tradition, the ciaccia was made together with the bread, once a week, this served as an indicator of the temperature reached in the oven: if the ciaccia cooked well then it was time to bake the bread, otherwise you had to wait to reach the right temperature .

Once the peasants enriched the dough with cracklings. Today it is also prepared in the sweet version with the addition of grapes. 

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