Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Rosemary Schiacciata – Thin and Crispy Italian Focaccia
This easy Italian schiacciata is thin, golden, and wonderfully crispy, with fragrant rosemary and a sprinkle of sea salt. Best of all, there’s no yeast and no long rising time, making it a quick and delicious addition to any antipasto spread.
There is something so irresistible about a freshly baked schiacciata—especially when it’s thin, golden, and wonderfully crispy.
This simple Italian flatbread is one of those recipes that makes a beautiful addition to the table without requiring much time or effort.
Unlike traditional focaccia, this version is made without yeast, so there’s no need to wait for the dough to rise. After a short 30-minute rest, the dough is stretched very thin, brushed with fragrant rosemary-infused olive oil, and sprinkled with coarse sea salt before going into a very hot oven.
The result is a beautifully crisp schiacciata with golden edges and delicate, crunchy layers. The combination of extra-virgin olive oil, rosemary, and sea salt is simple, but that’s exactly what makes it so delicious.
I love serving this as part of an antipasto platter, alongside cheeses, cured meats, olives, and other Italian favorites. You can also simply break it into rustic pieces and enjoy it on its own while it’s still warm from the oven.
For the best texture, make sure to stretch the dough very thin before baking. The thinner it is, the crispier it will become. And don’t be afraid of those deeply golden spots—they’re the best part!
This is such an easy recipe to keep in your back pocket when you want something homemade and delicious to serve with an Italian-inspired meal. No yeast, no complicated steps, and no long waiting—just a few simple ingredients and a wonderfully crispy result.
Baking Tips
For the crispiest schiacciata, the most important step is to stretch the dough as thin as possible. Don’t worry if it looks almost too thin before baking—that’s what will give you those deliciously crisp, golden edges.
Make sure your oven is fully preheated to 475°F (245°C) before the schiacciata goes in, and spread the dough evenly across the baking sheet so it cooks uniformly.
Keep a close eye on it during the last few minutes of baking, as the thinner areas can brown quickly. For the best texture, let it cool for just a few minutes before breaking it into pieces and serving.
How to Store Schiacciata
Schiacciata is best enjoyed fresh, when it’s at its crispiest. If you have leftovers, let them cool completely and store them in an airtight container at room temperature for up to 2 days.
To bring back some of that delicious crispiness, reheat the schiacciata in a 350°F (175°C) oven for 5–7 minutes before serving. Avoid storing it in the refrigerator, as the moisture can make it lose its crunch.
Ready to try it too?!? Here is my recipe for you. Buon appetito!
Other Italian Appetizer recipes you might like:
- Traditional Bruschetta with Burrata Cheese
- Bruschetta alla Parmigiana
- Italian Stuffed Zucchini Blossoms
- The Perfect Aperitivo Board
- Focaccia Bread with Green Olives
- Bruschetta with Caramelized Figs
- Polpette di Melanzane (Eggplant Balls)
- Frittata Roll Ups
- Italian Panelle (Chickpea Fritters)
- Italian Panzerotti
VIDEO RECIPE
Rosemary Schiacciata – Thin and Crispy Italian Focaccia
This easy Italian schiacciata is thin, golden, and wonderfully crispy, with fragrant rosemary and a sprinkle of sea salt. Best of all, there’s no yeast and no long rising time, making it a quick and delicious addition to any antipasto spread.
Servings:
6
Prep Time
40 min
Cook Time
10 min
Resting Time
30 min
Total Time
50 min
Ingredients
- 2 cups (250 g) bread flour
- 1 pinch sea salt
- 1 pinch sugar
- 4 tablespoons extra-virgin olive oil, divided
- About 3.5 oz (100 ml) warm water
- Fresh rosemary, to taste
- Coarse sea salt, to sprinkle on top
Instructions
- Make the dough: In a large mixing bowl, combine the flour, salt, sugar, and 1 tablespoon of olive oil. Mix to combine.
- Gradually add the warm water while mixing, first with a spoon and then with your fingers, until a dough forms.
- Transfer the dough to a lightly floured counter and fold it several times. Cover and let it rest for 30 minutes.
- Prepare the rosemary oil: In a small bowl, combine the remaining olive oil with rosemary. Set aside.
- Preheat the oven to 475°F (245°C). Line two baking sheets with parchment paper and drizzle each with a little olive oil.
- Fold the dough a few more times, then divide it into two equal pieces. Roll each piece into a smooth ball. Place one piece of dough on each sheet and stretch it out with your hands until very thin. Drizzle the dough with the rosemary-infused olive oil and sprinkle generously with coarse sea salt.
- Bake for about 10 minutes, or until the schiacciata is deep golden in spots and crisp. Keep an eye on it toward the end not to burn it. Let cool for a few minutes, then break into pieces and serve.
