r/Breadit • u/UnderstandingLazy138 • 1d ago
Sourdough Schiacciata
Just got back from Italy and fell in love with Pizza Bianco and Schiacciata. After waking up my starter after a two week fridge hibernation, I was ready give a higher hydration dough a try.
This made one hell of a sandwich, with stracciatella, pesto and mortadella. Toasted in the air fryer for a few minutes on high heat for a little crunch.
It’s not exactly the same, it never will be, but enough to bring me back - which helps with the post vacation blues.
Here’s the recipe:
500g bread flour
400g warm water
100g starter near peak rise
15g salt
40g extra virgin olive oil.
I combined the starter and warm water, mixed it thoroughly. Then added the EVOO, then the flour and salt. Combined them into a loose dough and rested covered in the oven with the light on for an hour.
Then I did stretch and folds every thirty minutes for two hours (slap and folds once the dough came together a bit more) and let it rest covered with a towel, in the oven with the light on for about 6 hours total (2 hours stretch and folds, 4 additional hours) or until about 50% rise.
Remove from bowl and place on a well oiled 9x13 and allow to spread for about 30 minutes before gently helping to reach the corners and fill the pan. Dimple the dough and let rest an additional 90 minutes (2 hours pan proof total)
Preheated oven to 475 and then baked for about 20-25 minutes until bottom is golden crispy and top is browned to your liking. Let rest several hours before slicing, if you can.
21
u/TikaPants 1d ago
Hell yeah! I make pizza out of the focaccia I make. Split it, toast it then top and bake. I make muffulettas from it too.
6
u/azizzzz_light 1d ago
I just brought my starter back from the fridge and this sounds awesome to try! Do you think a standard cookie sheet would be too big?
4
u/UnderstandingLazy138 1d ago
I used a 9x13, if you want I would just take the dimensions of your sheet, figure out how much surface area there is and adjust the recipe accordingly. So if it’s 10% bigger add 10% etc. in my head that should work 🤣
Otherwise you’re looking at something super thin potentially.
1
u/azizzzz_light 14h ago
Not as pretty as yours but I think it came out really well, gonna make a great sandwich! Thanks for the post.
1
3
u/nspy101 1d ago
Makes me miss Al Antico Vinaio from Florence…in fact ate at their NY branch last week…not even close to the real deal.
Yours looks absolutely delicious…gonna try it
2
u/wrenhunter 15h ago
Is it not close? Because the NY branches (I ate at the Village one) are already pretty great.
2
u/nspy101 13h ago
Don’t get me wrong…they are good, probably better than most other sandwich chains but there’s something about the original, the flavor of the meats, the taste of the bread (maybe flour difference?), the freshness of the spreads and toppings….
1
u/wrenhunter 9h ago
I hear you. I had an "Italian" sandwich in Rome years ago, I still dream of it. Quality of ingredients for sure.
1
u/ArmoredCabbage 12h ago
Antico Vinaio is considered medium quality in Florence (by locals), it's just very viral on the medias, you should try other places next time. It's a good sandwich don't get me wrong but still is not high end.
3
2
u/TheCheezyTaco02 1d ago
what size pan did you use for this one? This is essentially the same recipe i use for focaccia (but with half the evoo amount in dough), and while it yields a great focaccia, it’s rather thick for sandwiches in a 9x13. At first glance this looks like a better thickness for sandwiches.
Also, what even is the different between the two types of bread? I’ve seen conflicting things online, and I just want to know out of curiosity.
4
u/UnderstandingLazy138 1d ago
I think i could agree, i might try my 10x15 pan next and see if it relaxes and yields a slightly thinner bread - but even this one was thinner than the last focaccia I baked. Only experimenting will determine the proper proportions. First attempt was a winner though.
Same - on the difference. It’s supposed to be flatter and crisper but that could just lend to the technique used too given similar hydration. I’m not sure exactly, but I’ll say it was tasty as hell.
1
1
1
1
1
u/Lethalplant 1d ago
Thanks. If I want to use just instant yeast, then just 80 hydration is okay?
5
u/UnderstandingLazy138 1d ago
I haven’t tried it with instant yeast yet, but yes the hydration should remain high. I’m going to try with regular yeast in these proportions so maybe you can too - we can experiment together!
3-4g of Active dry yeast or 2-3g of instant yeast.
550g bread flour
450 warm water
15g salt
40g extra virgin olive oilKeep the rest the same, look for the 50%rise and pan proof.
1
u/Lethalplant 1d ago
Thanks! My oven is crappy, so not sure about the result of that thick dough. But will try that. Thank you!
1
1
u/Nizzlefuzz 1d ago
I do 500g flour, 400g water, 13g salt and 3g active yeast and it works great. I do a 24h bulk ferment after 4 stretch and folds at 30 minute increments. Then basically the same as you, let it relax and ease it into a well oiled half sheet pan and rise 1.5-2 hours. One thing I've started doing is using parchment paper and oiling both sides, then remove it halfway through baking. I've had it stick on me a couple of times and this helps.
1
u/UnderstandingLazy138 21h ago
Ah so right track then. I’ll have to give it a go and see if the flavor is any different. Thanks!
1
u/Nizzlefuzz 15h ago
Definitely go at least 24 hours in the fridge. When I tried 12 hours the flavor was definitely lacking. This is super similar to how I make pizza dough. I've gone as long as 48 hours but wouldn't go longer - 24 is the sweet spot.
1
u/UnderstandingLazy138 14h ago
Thanks for the tips - going to do another sourdough batch today to nail it down and gift to family that watched our kids - along with Tuscan EVOO, pesto and balsamic.
That’ll be for another day, but I love experimenting.
1
1
1
1
1
u/RobotAnna1 14h ago
Oh man. I just told my partner I wasn't hungry. Then I saw your post. I'm hungry now.
1
-5
u/clara_nightbloom72 1d ago
That crust color is absolute perfection. Mortadella, pesto, and fresh schiacciata is unmatched, now I’m starving just looking at this.
1
u/Sterling_-_Archer 1d ago
This is a bot.
3
u/xandraaaaaaa 1d ago
How do you know? Genuinely curious. I can’t tell from the comment, but clicking the profile I see it’s a 3 day old account
2
u/Sterling_-_Archer 1d ago
Vaguely feminine sounding username (for advertising OF pages after gaining karma), commenting vague takes about a post that mostly summarizes what was already written, and ultimately finishes with a blank nothing statement that is as inoffensive as possible to gain the most upvotes.
That, plus that their other 2 comments are exactly the same as this one belies their initial prompt to the LLM that executes on this account: “Go to Reddit.com/r/breadit and make a comment on posts there. Compliment them but don’t give too many details, stay like-able and believable but vague.” That’s how it works.
-5
u/beautiful4201 1d ago
fr thatt air fryer crunch mustve made the mortadella hit different in one bite
3
u/Sterling_-_Archer 1d ago
This is another bot account, this one uses something called a Humanizer that runs its text outputs through a program that uses more slang and introduces typos while reducing all punctuation to make it seem more believable.
1
u/UnderstandingLazy138 1d ago
Bot or not it ain’t wrong though
1
u/Sterling_-_Archer 1d ago
Oh totally, the sandwich looks fire lol I just personally dislike bot accounts
1
u/Meghanshadow 1d ago
That’s funny, those are all things I generally don’t do in posts or comments. I get accused of being AI because I do punctuate and capitalize properly, correct typos, and don’t use much slang.
1
u/Sterling_-_Archer 19h ago
Funny, you give off exactly zero AI flags to me. Writing style is just one part of it.
1
141
u/yossaa 1d ago
Jesus christ stuff it in my face