Nutella Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C), 1 tablespoon of the granulated sugar, and the instant dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy. If it does not foam, discard and use fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the all-purpose flour, remaining 2 tablespoons sugar, and sea salt so they are evenly distributed.

Combine wet and dry

Add the foamy yeast mixture, whole milk, and the large egg to the dry ingredients. Start mixing on low speed until dough begins to come together, about 1–2 minutes.

Add butter and knead

With the mixer running on medium-low, add the softened unsalted butter a tablespoon at a time. Continue kneading with the dough hook for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes adding small dustings of flour only if necessary.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes.

Prepare work surface and Nutella

Line a baking sheet with parchment paper. If the Nutella is very stiff, loosen it by microwaving for 10–20 seconds and stirring (it should be spreadable but not runny).

Shape schiacciata

Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough in half for two medium schiacciatas (or keep whole for one large). Roll or stretch one piece into a rough oval or rectangle about 9 x 6 inches and roughly 1/4 inch thick. Repeat with the second piece.

Fill

Spread a thin, even layer of Nutella over the surface of one rolled piece, leaving a 1/2-inch border all around to allow sealing. Use about half of the Nutella for each piece if making two. Avoid overfilling to prevent leakage.

Seal and dock

Lightly brush the border with a bit of beaten egg wash to help seal. Lay the second rolled dough piece over the filled one. Press the edges together firmly, crimping with your fingers or a fork to seal completely. Use the tines of a fork or the tip of a knife to lightly dock (pierce) the top of the schiacciata in a few places to allow steam to escape during baking. Transfer to the prepared baking sheet.

Second rise

Cover the assembled schiacciata loosely with plastic wrap or a towel and let rest 20–30 minutes until slightly puffy.

Egg wash and optional finish

Preheat the oven to 375°F (190°C). Whisk together the egg and 1 tablespoon milk to make an egg wash; brush the top of the schiacciata evenly. Sprinkle optional coarse sugar or chopped hazelnuts over the top if desired.

Bake

Bake in the preheated oven on the middle rack for 18–24 minutes (depending on size) until the crust is golden brown and sounds hollow when tapped. If the top browns too quickly, tent loosely with aluminum foil for the last 5–8 minutes.

Cool

Remove from oven and let cool on the baking sheet for 10–15 minutes. Transfer to a wire rack to cool further for 20–30 minutes so the filling sets slightly. The Nutella will be hot inside—allow a short rest before slicing.

Finish and serve

Dust lightly with powdered sugar if desired. Slice into wedges or squares and serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerated up to 5 days (bring to room temperature or warm gently before serving).