If Focaccia is half way between pizza and bread, then Schiacciatta is half way between Focaccia and Pizza. It is flat and usually infused with olive oil.
Great Sunday night fare, with a great soup. Maybe Onion Soup.
|1 quantity Pizza Dough||2 Tblspn extra virgin olive oil||0.5 cup pecorino, grated|
|0.33 cup black olives, pitted and chopped||1 large red onion, thinly sliced||pinch salt|
|lots of black pepper|
Prepare dough. Press and prod and push into pizza pan or flat baking tray. Leave indentations in the bread.
Spread with 1 Tblspn olive oil by hand. Bake for 15 minutes in a 220 degree oven. Spread the remaining ingredients over the dough, drizzling with the remaining oil and bake a further 10 – 15 minutes.
Cool slightly before eating, if you can wait that long…
recipe notes and alternatives
Mix your cheeses – you can make a 3 cheese schiacciata with provolone, parmesan, aged crumbly cheddar.
Leave off the olives and onions, and make just with the cheese.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.
- Bruschetta al Pomodoro
- Cooking Bread in the BBQ
- Haloumi Pizza with Oven Dried Tomatoes
- Grilled Cheese on Sourdough Toast
- No-Knead Quick Focaccia
- Pane di Prato – a great Italian bread
- Rosemary Focaccia Sheet
- What a Vegetarian Does with A BBQ. Part 4 – Cooking Focaccia
- What’s in Your Flour??