italian crispy focaccia

Italian crispy focaccia

If you have ever been to Florence you cannot miss the schiacciata dell’Antico Vinaio, known all over the world and able to enchant every one of its spectators. Famous for their crunchiness, but especially for their so succulent fillings, schiacciata dell’Antico Vinaio are simply irresistible.

It is a freshly baked schiacciata, crispy on the outside but soft and warm on the inside, made even more inviting by the waiters who walk through the “restaurant” with dozens of them in their hands, filled with every kind of delicacy there is: lard, sbriciolona, ham, mortadella, carpaccio… mushroom creams, pecorino cheese, potatoes, truffles… cooked vegetables, fresh vegetables… cheeses, stracciatella and much more.

With a few pennies at Antico Vinaio you can have lunch, dinner and maybe even breakfast. By now it has become a must for all young people who, after leaving school or going for a walk in the center, have a craving for something so appetizing… so much so that they wait at least an hour in line. Unbelievable!

In any case, those so good stuffed schiacciate are made unique above all by the dough that I wanted to reproduce today. I’ve always wanted to be able to make myself how and when I want one of those delicacies and I definitely found the recipe. Here is a very easy preparation, but a bit long because of the many leavening, that will amaze every gourmet. Are you ready to lace up your apron? Let’s go!

italian crispy focaccia
italian crispy focaccia
italian crispy focaccia

Italian crispy focaccia

I've always wanted to be able to make myself how and when I want one of those delicacies and I definitely found the recipe.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 1 baking pan


  • 10 g fresh brewer's yeast
  • 320 g water
  • 320 g flour
  • 330 g water
  • 1 tsp sugar
  • 4 tsp salt
  • 480 g flour
  • 3 tbsp olive oil Torciano


  • To make this very crispy outside butreally soft inside, with lots of irresistible bubbles, you will firstneed to, in a large bowl, dissolve the brewer's yeast in 320 ml ofwater. Then add 320 grams of flour and mix everything together. Coverwith plastic wrap and allow to rise at room temperature for about 2 hours.
  • After this time, pour 330 ml of warmwater into the bowl with the leavened mixture and stir. Then add 1 teaspoon of sugar, 4 teaspoons of salt and 480 g of flour. Mix againand then pour in 3 tablespoons of oil. At this point, grease your hands and start making folds, then take one edge of your dough and bring it to the opposite side for about 10 times. In this way the dough will streng then and incorporate air. Cover with plastic wrapand let rise for 30 minutes.
  • Take the dough, fold again, cover with plastic wrap and let rise for 1 hour and a half.
  • Once this last rising time is over,grease a baking pan (I used a 42x32) and pour in the dough. Roll itout gently with your hands and let it rest for 1 hour.
  • Now with the fingertips of yourhands press the surface to create the classic "holes" ofthe focaccia. Remember, however, not to totally pierce the dough!
  • Drizzle a little oil over yourfocaccia and, if you like, garnish with a few rosemary needles.
  • Preheat the oven to 240°C (464°F) ventilated. Bake your focaccia for 10 minutes onthe lowest rack of the oven and 20 minutes on the middle rack. Check it from time to time to make sure it doesn't burn, every oven is different.
  • Take it out of the oven and let itcool, then cut it and enjoy all its magnificence. Follow my advice onhow to garnish it, so as to make this wonder even more inviting!
Try garnishing it with lots of tasty fillings, perhaps following my advice given in "Tasty stuffed flatbreads", or just enjoy it with oil, salt and pepper: the best snack ever.
If you would like a more flavored oil to delight your palate, try this focaccia with a basil, or lemon, or garlic, or even rosemary torciano oil! 






Chianti Classico DOCG, Red Wine from Tuscany, Italy – Sangiovese Grapes

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