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 Scale

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