The Tuscan Easter Schiacciata
Author: 
Recipe Type: Easter dessert, baked goods
Prep Time: 
Cook Time: 
Total Time: 
Serves: 3 schiacciata
 
Ingredients
  • about 3,3 lb (1,5 kg) of wheat flour
  • 1,76 oz (50 g) of brewer's yeast (2 cubes)
  • 5 fl oz (150 ml) of whole milk
  • 7 eggs, at room temperature
  • 0,75 cup (450 g) of raw cane sugar (or caster sugar)
  • 8,15 tablespoons (110 g) extra virgin olive oil
  • 3,5 tablespoons (50 g) of butter
  • 3,5 tablespoons (50 ml) of mint rosolio
  • 3,5 tablespoons (50 ml) of maraschino (cherry liqueur)
  • juice of ½ orange
  • 2 tablespoons (15 g) of anise seed
  • 1 egg white to brush the surface
Instructions
  1. Starter. Dissolve the brewer's yeast into the lukewarm milk, then gradually add the flour, about 2,4 cups (300 g). The dough will be quite sticky, but knead it into a ball, dust with some flour and let it rest in a warm place for about two hours, until it begins to rise.
  2. First rising. Add to the starter 3 eggs, one third of the sugar, one third of the olive oil and about 3,2 cups (400 g) of flour, knead and let it rest in a warm place for about 3 hours, or until doubled in volume.
  3. Second rising. Add 2 eggs, one third of the sugar, one third of the olive oil and about 3,2 cups (400 g) of flour, half of the mint rosolio, half of the maraschino liqueur and the juice of half an orange. Let rest for at least 3 hours, until doubled in volume. Soak the aniseed in mint liqueur.
  4. Third rising. Add all the remaining ingredients. Knead and let it rest for at least 3 hours, until doubled in volume.
  5. Fourth rising. Once the volume has doubled again, knead again the dough for a while and divide it into 3 equal parts, then put them into 3 moulds suitable to bake them in the oven. Put them in a warm place to rise for at least 4 to 5 hours, until doubled in volume.
  6. Preheat oven to 350°F (180°C) and when the schiacciate are ready brush the surface with the beaten egg white to polish them, then bake them for about 45 to 50 minutes, until they are perfectly cooked and dark brown on top.
  7. Let them rest for some time in the oven, then let them cool completely before serving them.
  8. The schiacciata will keep well for a week if wrapped in plastic.
Recipe by Honest Cooking at https://honestcooking.com/tuscan-schiacciata-bread-recipe/