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19 Reviews
Boulangerick
April 17, 2022
Maurizio, Excellent, can you offer an opinion as to using T65 or T55, rather than All-Purpose in your Schiacciata recipe.
Thank you,
Richard (#boulangerick)
Thank you,
Richard (#boulangerick)
Maurizio L.
April 18, 2022
Hey, Richard! Either of those flours will work very well with this recipe!
[email protected]
October 6, 2021
Love this recipe. More versatile than your focaccia, which I also love. I used the 9x13 USA pan you recommend and the bread was perfect. Great for sandwiches and freezes well. I cut the bread into squares and just threw them into a ziplock bag. They won't last long enough to need extra wrapping. I love the look of the round bread so I need to pick up a couple of 10" pans.
Maurizio L.
October 7, 2021
Awesome! Yeah, it's such an easy thing to throw together--the amount of work is far less than the quality of output! Check out Lloyd Pans, they make awesome round ones. Happy baking!
gregorytborders
July 4, 2021
Hello Maurizio- I love this recipe! It seems in the past that I have been able to bake it in the morning, but I don’t see directions on how to adjust the recipe. I’m hoping to bring it to the wine country for lunch and make sandwiches so thinking a morning bake is better than the day before bake. Any tips?
Maurizio L.
July 5, 2021
Hey, Gregory! To make this so it's ready in the morning, I would place the dough in its bulk fermentation container (after step #3) into the refrigerator, covered. Then, the next day, take it out and continue the steps, baking it when it's fully proofed and ready to go.
gregorytborders
July 6, 2021
Terrific! Thanks so much for getting back to Metz. That makes perfect sense!
gregorytborders
August 19, 2021
quick question- to do the overnight and bake in the morning, do I still let the dough proof for 1 hour in the pan before putting it in the refrigerator, or do I just put directly in the fridge after I place the dough in the pan? Thanks Maurizio!
Maurizio L.
August 19, 2021
I would let it proof an hour in the pan, then into the fridge (so it would be around 3 hours total room temp fermentation time).
Chucklesyyc
February 22, 2021
Ciao Chef. Thanks for the great recipe! Definitely want to try this using instant yeast if at all possible? Can you help with the modification?
Maurizio L.
February 22, 2021
Definitely possible! I can't say for sure since I have limited experience with instant yeast, I'd say maybe 1-1.5% IY?
Chucklesyyc
February 22, 2021
Ok great. Thanks for responding. I’m going to give it a try and see what I come up with. The bulk fermentation and final rise will be shortened of course so we shall see. Thanks again. Grazie Mille
Heather S.
August 12, 2020
This is a fantastic recipe and novel use of sourdough for those of us who typically make a country loaf. It will become a regular in my household. Facile e delizioso!
S
August 9, 2020
Oh my, can I not use regular yeast? My ‘mother’ came down with a virus...and I had to throw her away. I have not begun a new starter.
Cami M.
August 9, 2020
I love all of the details included in this recipe. It came out perfect on the first try. I divided into 2 loaves and baked them in 9 in. Round cake pans. One was devoured quickly and the second we ate as caprese sandwich with pesto home grown tomatoes and fresh mozzarella. Amazing! Our favorite meal of the summer. I've tried many focaccia recipes but I loved this recipe more than any that I've tried. It was the perfect thickness, texture and flavor.
bluepoppy
August 7, 2020
This is a great recipe. Easy to make and delicious. I have a starter but if you don’t it is worth making or obtaining one.
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