Traditional Italian flat bread. A type of focaccia from a mix of wholewheat, rye flour, spelt, with an open crumb structure, extra virgin olive oil and a mix of millet, linseeds and sunflower seeds and baked on stone. Ideal as sandwich carrier.
Stone oven baked
Suitable for vegans
Suitable for vegetarians
Baking 200°C · 3-4'
8 x 4 PCS C/S
56 C/S PAL
Light meal, street food, buffet
The story behind
An authentic Italian flatbread. Schiacciare means “press with the fingers” and refers to how the dough is made. Romana is a typical Italian way of baking: short at high temperature on stone. The dough is flavoured with a splash of extra virgin oil and a bit of sea salt.
Tips & tricks
The schiacciata can easily be filled in advance and kept in the cooling (+4°C) for 24 hours.
For cold serves: flash bake (3 mins. at 200°C) and fill.
For hot serves: fill and flash bake or grill (in a contact-grill, traditional oven or high-speed oven).
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