Author Topic: Schiacciata Toscana  (Read 1994 times)

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Offline giulio.fabris

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Schiacciata Toscana
« on: February 24, 2013, 04:47:38 AM »
Yesterday I had a try at schiacciata Toscana all'olio (Tuscan olive oil schiacciata) which is basically a focaccia with olive oil and coarse salt.
Still not like the one I usually eat in Lucca or Florence, but it was good.
« Last Edit: February 24, 2013, 04:49:24 AM by giulio.fabris »


Offline dellavecchia

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Re: Schiacciata Toscana
« Reply #1 on: February 24, 2013, 06:26:33 AM »
Beautiful crumb. What was the flour?

John

Offline Chicago Bob

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Re: Schiacciata Toscana
« Reply #2 on: February 24, 2013, 11:13:24 PM »
That is some pretty looking focaccia  giulio.
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Offline giulio.fabris

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Re: Schiacciata Toscana
« Reply #3 on: February 25, 2013, 02:18:00 AM »
Thanks guys. I used "0" wheat flour for this dough.

Offline hotsawce

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Re: Schiacciata Toscana
« Reply #4 on: May 25, 2013, 12:06:11 PM »
In what way does your Schiacciata differ from those in Florence and other locations in Italy? I'm very interested in the Schiacciata used on sandwiches in shops such as All'Antico Vinaio. I think it may come from the bakery "Pugi" down the road. Looks delicious. Similar to foccacia, but looks like all sides are much more browned? I cannot tell.


 

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