I've probably posted about la schiacciata several times throughout the past few years, but to me it never gets old. This is one of my favorite varieties of local Tuscan breads. It's similar to focaccia, which originated in Genoa, but it lighter and fluffier inside. It's great plain and dusted with salt and olive oil for sandwiches such as prosciutto crudo and mozzarella, or baked with cherry tomatoes or rosemary on top for eating by itself.
This is my schiaccata with extra virgin olive oil, sea salt and rosemary done in just a few minutes, minus the several hours of rising and poking throughout the process. My recipe is a blend of two different recipes from good friends in Florence, Andrea and Luca. Grazie ragazzi!
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