Florentine Schiacciata
Florence — Mother recipe · ar de en es fr it ja pt ru zh
A crunchy pastry crust topped with delicate acacia honey, the Schiacciata is a symbol of Florence's ancient traditions.
⏱️ 20 min prep + 15 min cottura · 6 porzioni · facile
Ingredients
- 250 g of type '00' flour
- 100 g of softened butter
- 75 g of sugar
- 1 egg
- 1 packet of instant yeast
- 1 teaspoon of grated lemon zest
- 2 tablespoons of acacia honey
Method
- In a bowl, mix the flour with yeast and lemon zest.
- Add sugar and egg. Mix well to combine ingredients.
- Optional: add a pinch of salt.
- Mix in softened butter by pieces to create shortcrust pastry.
- Roll out the dough using a rolling pin until it is about 3 mm thick.
- Cut circles or shapes with a glass or pastry cutter and place them on a baking sheet lined with parchment paper.
- Sprinkle acacia honey over the pastry rounds and bake in oven at 180°C for about 15 minutes, until golden brown.
The story
Florentine Schiacciata was born in the 17th century as an alternative to bread during Lent. Originally a sweet made of shortcrust pastry and honey, it has since become a city specialty.
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