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
Units
- 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 rest in a warm place for about 2 hours, until it begins to rise.
- First rising: add 3 of the eggs, 0.25 cup (150 g) of the sugar, and 2.9 tablespoons (40 g) of the olive oil to the starter, along with about 3.2 cups (400 g) of flour. Knead well and let rise in a warm place for about 3 hours, or until doubled in size.
- Second rising: add 2 more eggs, another 0.25 cup (150 g) of sugar, 2.9 tablespoons (40 g) of olive oil, about 3.2 cups (400 g) of flour, 1.75 tablespoons (25 ml) of the mint rosolio, 1.75 tablespoons (25 ml) of the maraschino, and the juice of 1/2 orange. Knead and let rest for at least 3 hours, until doubled in size.
- Third rising: add the remaining 2 eggs, the remaining 0.25 cup (150 g) of sugar, the remaining 2.2 tablespoons (30 g) of olive oil, about 3.2 cups (400 g) of flour, the 3.5 tablespoons (50 g) of melted butter, the 2 tablespoons (15 g) of anise seed, and the remaining 1.75 tablespoons (25 ml) each of mint rosolio and maraschino. Knead until smooth and elastic (this may take 15-20 minutes), then let rest for at least 3 hours, until doubled in size.
- Fourth rising: knead the dough briefly, then divide it into 3 equal parts and shape each into a round loaf. Place the loaves on a baking sheet lined with parchment paper and let rise in a warm place for 4-5 hours, until doubled in size again.
- Preheat your oven to 350°F (175°C). Brush the surface of each loaf with the beaten egg white, then bake for about 45-50 minutes, 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
- Category: Bread
- Cuisine: Italian