Pane Casalingo Recipe

Prepare yeast

In a small bowl combine warm water (2 cups) with the sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy and fragrant, indicating the yeast is active.

Mix dough

In a large mixing bowl combine 4.5 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center and pour in the foamy yeast mixture and 4 tbsp extra-virgin olive oil. Using a wooden spoon or your hand, mix until a shaggy dough forms and most flour is hydrated (about 2–3 minutes).

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic and slightly tacky. Alternatively, use a stand mixer with the dough hook on medium speed for 6–7 minutes. Add up to 2–3 tbsp more flour only if the dough is excessively sticky; the final dough should be slightly tacky but manageable.

First rise

Lightly oil a large bowl with 1 tbsp olive oil. Place the dough in the bowl, turning once so all sides are coated. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours (time varies with room temperature).

Shape and second rise

Generously oil a 13x9-inch (or similar) rimmed baking sheet with olive oil. Gently deflate the dough and transfer to the prepared pan. Using your fingers, gently press and stretch the dough to fill the pan into an even rectangle about 1/2 to 3/4 inch thick. Drizzle the remaining 1–2 tbsp olive oil over the top, then use your fingertips to dimple the dough deeply and evenly across the surface (this creates the characteristic Schiacciata dimples). Cover loosely with plastic wrap or a towel and let rest another 30–45 minutes until slightly puffed.

Preheat oven

About 20 minutes before baking, preheat the oven to 450°F (230°C). If you prefer a crisper underside, place a baking stone or inverted heavy baking sheet on the middle rack while preheating.

Final finish and bake

Just before baking, brush the top lightly with a tablespoon of olive oil and sprinkle with coarse sea salt (about 1 tsp). Optionally tuck rosemary or thyme sprigs into a few dimples. Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the crust is golden brown and the bottom sounds hollow when tapped. Internal temperature should be about 200–205°F (93–96°C).

Cool

Remove the bread from the oven and transfer to a wire rack. Let cool for 10–15 minutes in the pan, then slide out and cool another 10 minutes before slicing. Schiacciata is best served warm but not piping hot so the olive oil and balsamic will sit nicely on the surface.

Slice the warm Pane Casalingo into generous pieces or tear by hand.

Arrange slices on a serving board. Pour the 1/4 cup Tuscan extra-virgin olive oil into a small shallow dish or drizzle lightly over the bread. Pour the 2 tbsp aged balsamic vinegar into a separate small dish or drizzle sparingly over individual pieces — aged balsamic is concentrated, so a little goes a long way.

Season with flaky sea salt (about 1 tsp) and a light scatter of freshly cracked black pepper (about 1/2 tsp) over the top or onto the oil-dipped slices. If using, garnish with the rosemary or thyme sprigs for aroma and presentation.

Serve immediately: encourage guests to dip bread first into olive oil, then into a little balsamic, or to drizzle both on a slice before eating. Leftovers: store tightly wrapped at room temperature up to 2 days or freeze portions for longer storage.