Schiacciata is the Tuscan word for what most English-speakers might recognize as “focaccia.” Aptly meaning “squashed” or “flattened,” schiacciata is flattened with the fingers of the baker, leaving characteristic pockets along the top of the dough that hold little dredges of olive oil and salt. This recipe for focaccia embeds a variety of herbs and thin slices of garlic in the dough before baking. It’s the perfect base for a heaping pile of fresh ingredients, like cherry tomatoes and torn basil.
Place the dough in a large bowl and add the seasonings (garlic powder, dried oregano, dried basil, and dried thyme) and salt. Knead until the seasonings and salt are well incorporated.
3
Roll the dough out onto a floured surface. Use your fingers to lightly press the garlic slices into the top surface of the dough. Bake the focaccia until the dough is puffed, blistered, and browned, about 8-10 minutes.
4
Remove the focaccia from the oven and lightly brush it with olive oil (optional). Top it with the tomato halves, chopped basil, and a pinch of salt to taste.
Tip: If you’re looking for a heartier meal, spread some Pistachio-Basil Spread on the focaccia before adding the tomatoes and basil, or, make the Zesty Tomato-Basil Bruschetta and spread the bruschetta on the focaccia.
Nutrition Facts
4 servings
Serving size
2 slices
Amount per serving
Calories272
% Daily Value *
Total Fat3g4%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium39mg2%
Total Carbohydrate6.3g3%
Dietary Fiber 7g25%
Total Sugars 1.2g
Protein7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Place the dough in a large bowl and add the seasonings (garlic powder, dried oregano, dried basil, and dried thyme) and salt. Knead until the seasonings and salt are well incorporated.
3
Roll the dough out onto a floured surface. Use your fingers to lightly press the garlic slices into the top surface of the dough. Bake the focaccia until the dough is puffed, blistered, and browned, about 8-10 minutes.
4
Remove the focaccia from the oven and lightly brush it with olive oil (optional). Top it with the tomato halves, chopped basil, and a pinch of salt to taste.
Tip: If you’re looking for a heartier meal, spread some Pistachio-Basil Spread on the focaccia before adding the tomatoes and basil, or, make the Zesty Tomato-Basil Bruschetta and spread the bruschetta on the focaccia.
AuthorLife and Health Network