Vegetable-topped mini schiacciata

Vegetable-topped mini schiacciata


8–10 small schiacciatine
Lauren Bamford

Any Florentine bakery worth its salt sells these little round discs of schiacciata (Tuscan focaccia), sometimes as large as your hand, sometimes slightly larger, sometimes mini versions. They can be baked plain, but more often than not they’re baked with a simple vegetable topping – sweet onions, thinly sliced tomato, some zucchini or zucchini flowers, or perhaps with just a few green olives pushed into the dough.

They make excellent snacks on the run, are loved by kids and adults alike, and are just the right size for a little afternoon something. Baking them fresh at home is easy and you can vary the toppings as you please – just note that these are always best on the day they are made, so make a batch and spread the freshly-baked love to your friends and family.


Quantity Ingredient
olive oil, for brushing

Schiacciata dough

Quantity Ingredient
20g fresh yeast
or 7g active dry yeast
140ml lukewarm water
140ml milk, warmed
500g plain flour
2 teaspoons salt flakes
90ml extra-virgin olive oil, plus extra to serve
40g lard or butter, at room temperature

Onion topping

Quantity Ingredient
1 red onion, halved and thinly sliced
15g butter
2 tablespoons extra-virgin olive oil
1 handful thyme, leaves picked

Tomato topping

Quantity Ingredient
1 tomato, thinly sliced
1 handful basil, leaves picked

Zucchini topping

Quantity Ingredient
2 zucchini flowers
olive oil, for drizzling


  1. Dough

    Stir or crumble the yeast into the water and milk in a mixing bowl and let it sit for 10 minutes to soften. Sift the flour into a wide bowl with 1 teaspoon of the salt and add the yeast and water mixture, 60 ml of the olive oil and the lard (or butter). Combine to create a dough. Knead on a lightly floured work surface for about 8–10 minutes until elastic and no longer sticky. Place the ball of dough in a lightly greased bowl, cover with a damp dish towel or plastic wrap and let the dough rise in a warm place free from draughts, until it has doubled in size, about 1 hour.
  2. Flatten the dough slightly on a floured work surface and cut into 8–10 even portions, then roll into balls. Dimple the balls with your fingers, flattening into discs. Line a flat baking tray with baking paper and place the discs on top. Cover with a dish towel and rest for 15 minutes. Dimple again, stretching further. Brush the discs with olive oil and sprinkle with some salt flakes. Cover with the dish towel again and let them rise for 1 hour or until they have doubled in size.
  3. Dimple the discs once more, flattening out the dough until as thin as possible. Brush again with olive oil and top with your selected toppings.
  4. Toppings

    Preheat the oven to 220°C.
  5. For the onion topping, gently sweat the onion slices in a frying pan over a low heat with the butter and olive oil, a pinch of salt and some fresh thyme leaves. Don’t let the onions colour – just cook gently until they are completely soft and translucent, for about 10 minutes.
  6. For the tomato topping, simply place fresh slices of tomato on the dough, and sprinkle with salt and torn basil.
  7. For the zucchini flowers, trim the stems to 2–3 cm long and cut the flowers in half lengthways. Remove the stamen and layer the two halves of each zucchini flower to cover the disc of dough. Sprinkle with salt and olive oil.
  8. Bake the schiacciatine in the oven for about 15 minutes or until golden. Check them about halfway through – if browning too quickly, move to the bottom shelf and turn the heat down to 200°C. Serve warm or at room temperature.


  • The toppings will cover about two schiacciatine each.
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