The traditional recipe: Tuscan schiacciata with rosemary and Aroldo Bio extra virgin olive oil.
Discover how to prepare authentic, crispy and fragrant Tuscan Schiacciata
Crispy on the outside, soft on the inside, golden brown and scented with rosemary: Tuscan Schiacciata with Aroldo Organic Extra Virgin Olive Oil is one of the most beloved and iconic recipes of our cuisine.
A seemingly simple dish, because it embodies all the artisanal expertise and the value of Tuscan raw materials: flour, yeast, water, salt, and, of course, superior quality extra virgin olive oil.
Already in the Middle Ages, focaccia was baked in village ovens, and it is said that Lorenzo de’ Medici was a great admirer.
Today, with its unmistakable aroma and golden crust, focaccia continues to be a symbol of conviviality and simplicity: a bite of authentic Tuscany.
Step-by-step procedures Step
1. Prepare the dough
In a large bowl, mix the flours and salt. Dissolve the yeast in a little warm water and pour it into the center. Add the oil and the remaining water, then knead the dough until it has a smooth, even consistency.
Lightly grease with a drizzle of extra virgin olive oil, cover with a cloth, and let rest for 10 minutes.
2. First rising
Grease the pan with extra virgin olive oil, place the dough in it, and cover. Let it rise for 10 minutes.
3. Roll out the dough
Using your fingertips, spread the dough starting from the center and let it rest for another 20 minutes.
4. Create the cavities
Make the typical dimples with your fingertips, which will retain the emulsion and give it the perfect crunch.
5. Prepare the emulsion
In a bowl, mix warm water, oil, and coarse salt until smooth.
6. Second rising and baking
Brush the surface of the focaccia with the emulsion and let it rise for another 20 minutes. Bake at 180°C (conventional oven) for about 30 minutes, until the surface is golden brown.
7. Finishing
Remove from the oven, add a few sprigs of fresh rosemary and a pinch of coarse salt. Let it cool and enjoy it with a drizzle of raw olive oil to enhance its flavor.
Pairings and suggestions
The Tuscan Schiacciata with extra virgin olive oil is ideal as an appetizer or rustic snack, perfect served with cured meats, cheeses, and a glass of Tuscan red wine.
The finishing touch with Aroldo Bio Extra Virgin Olive Oil makes it irresistible: its fruity and harmonious notes enhance the golden crust and the aroma of rosemary.
The secret of taste: Aroldo Bio Extra Virgin Olive Oil
In this recipe, Aroldo Bio Extra Virgin Olive Oil is more than an ingredient: it is the soul of the dish. Obtained from selected Tuscan olives and carefully processed, it gives the schiacciata an intense aroma and a balanced flavor, typical of our land. A drizzle of oil that tells the tradition, passion, and identity of the Tuscan Maremma.
