In Tuscany, Easter means schiacciata. Not the flat, oily focaccia-style bread you might be picturing, but a tall, golden, lightly sweet loaf scented with aniseed and orange. Every bakery in Florence has stacks of them in the window starting a week before the holiday. I grew up watching my family make this bread every spring, the dough mixed in the evening and left to rise overnight into the next day.
That overnight rise . Eighteen to twenty hours, sometimes more, until the dough has tripled. You cannot rush it. The long fermentation develops a complex, slightly yeasty flavor that a quick rise never produces. The dough gets mint rosolio and maraschino stirred in, which sounds unusual but the finished bread has a subtle, almost floral note underneath the anise. Slice it thick. Dip it in vinsanto if you have a bottle open.
How to Make Schiacciata
Start the Dough the Evening Before
Mix and knead the dough by 6 or 7 PM for a morning bake the next day. 
Cover with a clean cloth and leave it in a warm spot, around 72 to 75 F (22 to 24 C).
The dough should triple in volume, not just double, before you shape it.
Knead Longer Than You Think
This dough needs 15 to 20 minutes of kneading to develop enough gluten.
It will feel sticky at first. Resist adding extra flour; the stickiness resolves as the gluten develops.
The dough is ready when it passes the windowpane test, stretching thin enough to see light through it.
Brush with Egg White for the Crust
Beat one egg white until slightly foamy and brush it over each loaf just before baking.
This gives schiacciata its characteristic golden, slightly crackled surface.
Skip butter or whole egg washes here; egg white alone is the right finish.
The Tuscan Easter Schiacciata
- Total Time: 20 hours 50 minutes
- Yield: 3 schiacciata 1x
Description
Schiacciata is a traditional Tuscan Easter sweet bread, subtly flavored with citrus and aniseed, perfect for enjoying with a glass of vinsanto or Easter chocolate.
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 1/2 orange
- 2 tablespoons (15 g) of anise seed
- 1 egg white to brush the surface
Instructions
- For the starter, dissolve the brewer’s yeast into the lukewarm milk, then gradually add about 2.4 cups (300 g) of flour. The dough will be quite sticky, but knead it into a ball, dust with some flour, and let it rise in a warm place for about 1 hour, or until doubled in size.
- In a large bowl, beat the eggs with the sugar until light and fluffy. Add the olive oil, lemon zest, orange zest, aniseed, and a pinch of salt. Mix well.
- Incorporate the risen starter into the egg mixture, then gradually add the remaining flour, kneading until a smooth and elastic dough forms. This may take about 15-20 minutes of kneading.
- Cover the dough with a clean cloth and let it rise in a warm place for about 18-20 hours, or until tripled in size.
- Preheat your oven to 350°F (175°C). Divide the dough into three equal parts and shape each into a round loaf. Place the loaves on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 50 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Let the schiacciata cool on a wire rack before slicing and serving.
Notes
Schiacciata is traditionally enjoyed with Easter chocolate or soaked in vinsanto. For a unique twist, try soaking it in water like the author does. Store tightly wrapped in plastic to keep it fresh. The dough requires a long rising time, so plan accordingly. The recipe is forgiving and can be adjusted slightly to taste, such as adding more aniseed or citrus zest.
- Prep Time: 20 hours
- Cook Time: 50 minutes
Frequently Asked Questions
What is mint rosolio and where can I find it?
Mint rosolio is an Italian herbal liqueur made with mint, sugar, and alcohol. You can find it at Italian specialty stores or online. If you cannot source it, substitute with 1 tablespoon of creme de menthe mixed with 2 tablespoons of simple syrup.
Can I reduce the rising time if I am short on time?
You can increase the yeast slightly and rise in a warmer spot to cut it to about 10 to 12 hours, but the flavor will be less complex. Anything under 8 hours and you lose the character of the bread entirely. Plan ahead for this one.
How should I store schiacciata after baking?
Wrap cooled loaves tightly in plastic wrap and keep at room temperature for up to 3 days. After that, slice and toast individual pieces. The bread also freezes well for up to a month; wrap each loaf in plastic, then foil, before freezing.
Dear Guilia,
My Nonno was from Monte Merano, Italy. We used to call the Easter Bread “Schiaccia”. I was round, high and made with anise seeds and raisins. I wish I had gotten the recipe from my Nonna before she died! This recipe looks like it could be the one but I am having trouble with the measurements. Would you send them to me in US measurements, please!
Thank you very much,
Jaime