Thin Bread “Schiacciata”


You already know that I do not like to throw the leftovers away,  I  “transform”  stale bread every way… but still don’t know the “schiacciata”! Here there is its simple pretaration.

stale bread, soaked in unsweetened soy milk and water (I had salted semi-wholemeal bread)
3 tablespoons of extra virgin olive oil
salt and pepper, to taste
sun-dried tomatoes, chopped into small pieces
spices, to taste (I used thyme)

Preheat the oven to 200°C. Start by squeezing very well the bread that you had previously soaked in a bowl with water and soy milk. I squeeze the bread in the colander, using large plate or a smaller bowl. Put the bread in a bowl and reduce it to a pulp with your hands. Add salt, pepper and 2-3 tablespoons of extra virgin olive oil.
Then, spread the “dough” on a baking tray, lined with lightly oiled baking paper. Use a spoon and a spatula, do a nice and patient job to obtain a homogeneous layer, up to 1 cm high.
Pour thyme or spices of your choice over the schiacciata.
Bake for 20-30 minutes and make sure you set the oven with the fan, it must dry well also at the bottom … this is why I place it on the grille and not on the baking tray! 🙂 Halfway through cooking add sundried tomatoes and the seasoning you like best. I tried it many ways: with onion, with zucchini, with Concita’s ricotta … you choose! Remove from the oven and eat it still hot … it won’t be leftover, but should this happen, be careful and store it without letting it become soggy, otherwise is just inedible!! Let me know if you like! Enjoy it! 🙂
See how beautiful the snow is under the sun:

Chef: Acquaviva from VeganBlog

  1. EleonoraNW3 22 December 2010 at 21:09

    That’s really smart! Well done! I knew that it’s possible to make cakes with stale bread, but I never thought about making this sort of focaccia! I Like it, definitely 🙂

  2. ascanio 24 December 2010 at 18:51


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