Bread Story
Somewhere in Tuscany, this bread would already be sitting on the table before you've even ordered. Schiacciata is Italy's rustic cousin to focaccia—slightly thinner, beautifully crisp around the edges, wonderfully soft in the centre and loaded with fruity olive oil. Studded with black olives and fragrant rosemary, it's the perfect companion to cured meats, cheeses or simply dipped into good olive oil.
You’ll Need
Serves 6–8
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
325ml warm water
3 tbsp extra virgin olive oil
Topping
100g pitted black olives, halved
2 tbsp extra virgin olive oil
2 tsp fresh rosemary, chopped
1 tsp flaky sea salt
Freshly ground black pepper
Optional but Dangerous
Sun-dried tomatoes
Parmesan shavings
Roasted garlic cloves
Fresh basil
Method
Combine the flour, yeast, sugar and sea salt in a large bowl.
Pour in the warm water and olive oil, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and leave to rise for about 1 hour, or until doubled in size.
Lightly oil a shallow baking tin or heatproof dish that fits inside your air fryer.
Press the dough gently into the tin until evenly spread.
Cover and leave to prove for another 30 minutes.
Using your fingertips, press dimples all over the surface of the dough.
Drizzle over the olive oil, then scatter with the olives, rosemary, flaky sea salt and black pepper.
Preheat the air fryer to 180°C.
Air fry for 18–22 minutes, until the bread is golden brown with crisp edges and a soft, airy centre.
Leave to cool for 10 minutes before slicing into generous squares.