Schiacciata is more of a focaccia than a pizza but is equally delicious. Choose any toppings you wish but the way Nonno makes it is the best. He knows how to make simple ingredients shine.
Fresh Ricotta
A Couple Drizzles of Olive Oil
Salt and Pepper to Taste
Oregano to Taste
- First, he takes a "panuzzi" (dough ball) and stretches it as if he was making a pizza.
- Then he drizzles olive oil over the top and seasons the dough with salt and pepper. Then, it's ready to be baked in the brick oven. This should only take about a minute and a half.
- Watch as the dough steadily rises, or inflates, while in the oven. It is very important that the dough balloons during baking. Not only is it a sign of good dough but it is the basis of a good schiacciata.
- Once out of the oven, slice it long ways as if you were making a sandwich. If your dough did not balloon in the oven then it will be extremely difficult to cut and will be lacking in taste.
- Spread a good amount of ricotta on the warm insides and sprinkle some oregano over the top. Give it another drizzle of olive oil and pinch of salt if you prefer.
- Then.....EAT! The combination of warm, light, and fluffy dough with fresh ricotta is incredible.
Nonno showed me how to make Schiacciata many summers ago when I worked at the Trattoria. Ever since then its been my go-to meal. It's so simple that sometimes I just toss the dough in the oven and add the olive oil, salt, and pepper while inside (quick hands!). By the time I'm done dressing the dough its ready to be filled with ricotta. Schiacciata is very popular in Florence and is commonly topped with onions and anchovies.
Nonno's Schiacciata
(ski-ah-chah-tah)
