Tuscan Flat Bread

Schiacciata meaning “squashed” is an approximately inch thick round flat bread loaf popular in Tuscany.




1 loaf




  • 7 Tablespoons Challenge Spreadable Butter flavored with Olive Oil
  • ½ teaspoon garlic powder
  • ⅛ Italian seasoning blend
  • ¼ teaspoon parsley flakes
  • 1 cup of warm water (120 to 130˚F)
  • 2 teaspoons sugar
  • 2 packages (¼ ounce each) active dry yeast
  • 2½ cups unbleached bread flour
  • ¾ teaspoon salt
  • ½ to 1 teaspoon coarse sea salt (optional)


  • 1

    In a small bowl combine Spreadable Butter, garlic powder, Italian seasoning, and parsley. Set aside. (¼ cup mixture to be added bread dough and remainder reserved at room temperature for brushing on shaped loaf before and after cooking.)

  • 2

    For preparation using a stand mixer with dough hook attachment: In a mixing bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes (Mixture should be foamy.)

  • 3

    Combine 2½ bread flour and salt; add to yeast mixture along with ¼ cup herb/ butter mixture. Combine by hand with a spatula to wet ingredients then attach a dough hook to knead until dough clings to hook and pulls away from sides of the bowl (about 5 to 6 minutes) Add additional ¼ cup flour if necessary to keep the dough from being too sticky. The dough will be soft but smooth and elastic.

  • 4

    Transfer dough to lightly butter bowl and cover loosely with plastic wrap. Let rise until dough is doubled (about 1 -1½ hour.)

  • 5

    Punch the dough down and turn it out on to a lightly floured board.

  • 6

    Butter an 11 to 12-inch round pan (a pizza pan or large tart pan) or a baking sheet.

  • 7

    Shape the dough into an 11 to 12-inch round and transfer to prepared pan. Cover loosely with plastic wrap and let rise until dough is about doubled (about 30 minutes.)

  • 8

    Preheat oven to 400°F.

  • 9

    Press fingertips into dough creating indentations Brush top of dough with about 1 tablespoon of reserved herb/butter mixture. Bake 20 to 25 minutes.

  • 10

    Brush top of hot bread with add additional herb/butter mixture (about 1 to 2 tablespoons). Sprinkle with salt if desired. Serve either in wedges or split the wedges and add cold cuts.


  • !

    Spreadable Lite Butter should not be used for this recipe

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