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Focaccia Vs Schiacciata What is the Difference And Who Wins

Focaccia Vs Schiacciata What is the Difference And Who Wins, Focaccia Vs Pizza What is the Difference And Who Wins, How to Make Foccacia – An Authentic Foccacia (Recipe Guide)

Our full recipe guide Focaccia Vs Schiacciata which wins and the differences, two of the most popular dishes in Italy.

Focaccia and Schiacciata are both traditional Italian flatbreads, and their names are often used interchangeably in some regions of Italy, adding a bit of confusion about their differences.

However, there are subtle distinctions in flavorings, texture, and sometimes in the method of preparation, depending on the region.


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Focaccia Vs Schiacciata


Focaccia Vs Schiacciata What is the Difference And Who Wins, How to Make Foccacia – An Authentic Foccacia (Recipe Guide)

Originating from the northern part of Italy, particularly in Liguria, focaccia is known for its olive oil richness and airy texture. It is typically thicker than schiacciata and can be used as a side to many meals, split horizontally for sandwiches, or served as a snack.


Flour: Typically all-purpose or bread flour.
Olive Oil: Generously used in the dough and on top to achieve a moist texture.
Yeast: Active dry yeast or fresh yeast.
Water: Lukewarm to activate the yeast.
Salt: For flavor.
Toppings: Can include rosemary, coarse sea salt, olives, sundried tomatoes, onions, or garlic.
Recipe Guide:

Prepare the Dough

Combine flour, yeast, salt, water, and a generous amount of olive oil to make a soft dough. Allow the dough to rise until doubled in size, about 1-2 hours. Spread the dough onto a baking tray, creating dimples with your fingers. Let it rise again to enhance its airy texture.

Drizzle with more olive oil and add chosen toppings like rosemary and coarse salt. In a preheated oven at 425°F (220°C) until golden brown, about 20-25 minutes.


Focaccia Vs Schiacciata What is the Difference And Who Wins, How to Make Schiacciata - Authentic Schiacciata (Recipe Guide) Tips and Calories

Schiacciata literally means “squashed” in Italian and is more commonly associated with Tuscany. It is typically thinner than focaccia and sometimes contains less olive oil, giving it a slightly less moist texture and a more pronounced crispiness.


Flour: All-purpose flour is commonly used.
Olive Oil: Used but generally less than in focaccia.
Yeast: Active dry yeast.
Water: Lukewarm.
Salt: For flavor.
Grapes or other toppings: Sometimes topped with grapes (schiacciata con l’uva), particularly during the grape harvest season, or with similar toppings to focaccia.

Recipe Guide:

Mix flour, yeast, a smaller amount of olive oil, water, and salt to form the dough. Let the dough rise until it doubles in size. Flatten the dough on a baking sheet more thinly than focaccia. Let it rise briefly.

If making schiacciata con l’uva, press grapes into the surface. Otherwise, use traditional toppings like those on focaccia but in less quantity. At a slightly higher temperature, around 450°F (230°C) until it is crispy and golden, about 20 minutes.

Differences Between Focaccia And Schiacciata

Texture and Thickness

Focaccia is thicker with a soft, pillowy texture, while schiacciata is thinner and often crisper. Focaccia uses more olive oil, resulting in a richer flavor and moister crumb.

Toppings and Variations

While both can have similar toppings, schiacciata sometimes features unique seasonal variations like grapes.


The calories in both can vary significantly based on the amount of olive oil and types of toppings used. However, generally, focaccia might have more calories due to higher oil content. A typical slice can range from 200 to 300 calories.

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