Florentine Schiacciata

Name: Florentine Schiacciata
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10
Ingredients: Manitoba flour 2 cups; Sugar ¼ cup; Whole milk cold ½ cup; Butter ½ cup; Eggs (1 medium) 2 oz; Oranges zest ½; Fresh brewer's yeast 2 tsp; Saffron 1 bag; Nutmeg 1 pinch; Cinnamon powder 1 pinch; Fine salt ½ tsp; Powdered sugar to taste; Unsweetened cocoa powder to taste

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Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Serving: 10
Cost: Low
Note +2-3 hours of leavening

PRESENTATION

Florentine schiacciata is a sweet treat that totally captures the heart of Tuscan Carnevale. And listen, it’s nothing like the salty schiacciata all’olio. This cake has a light, moist texture, and that gentle flavor comes from simple ingredients like orange zest and juice. But really, it’s the saffron that makes it shine. That one special ingredient gives Florentine schiacciata its classic golden color and a rich taste that's just way, way better than other cakes.

In bakeries all over Florence during Carnival season, you’ll see this cake marked with the Florentine lily—it's a big deal. Families have their own twists on the schiacciata alla Fiorentina recipe, sometimes filling it with whipped cream for something extra sweet and fun. Other Tuscan flatbread recipe classics are around too, but schiacciata fiorentina? Really stands out. People in Tuscany love it for how tender it gets while staying light, thanks to those Italian baking techniques—so so good.

The tradition here is huge. Making this cake every Carnevale is like a family ritual. I mean, it’s like everyone has stories about how someone’s grandma made it or who’s got the best secret for a fluffy crumb. Even if you usually go for panforte or ricciarelli, trying Florentine schiacciata is a cool way to taste authentic Tuscan cuisine. It’s one of those foods that feels special because it ties you to old-school Florentine culinary traditions and the good stuff that comes from sharing recipes.

Whether you make it as-is or add a twist with cream filling, this cake brings a piece of Tuscany to your table. And look, it makes any day feel like a celebration. The aroma, the texture, and that colorful color all come together—really, really satisfying. No question.

INGREDIENTS

for a 14x11 inch baking tray on the surface: Manitoba flour 2 cups (250 g); Sugar ¼ cup (50 g); Whole milk ½ cup (115 g) - cold; Butter ½ cup (100 g); Eggs 2 oz (55 g) - (1 medium); Oranges ½ - zest; Fresh brewer's yeast 2 tsp (10 g); Saffron 1 bag; Nutmeg 1 pinch; Cinnamon powder 1 pinch; Fine salt ½ tsp (2 g)

for decoration: Powdered sugar to taste; Unsweetened cocoa powder to taste

Preparation

How to prepare Florentine Schiacciata

To prepare the Florentine schiacciata, start by pouring the yeast into the milk 1 and dissolve it using a teaspoon 2. In the bowl of the stand mixer, or by hand if you don't have one, pour the flour 3.

Add the sugar 4, spices 5, and grated orange zest 6.

Start the hook at medium-low speed and pour in the milk gradually 7. Once incorporated, add the egg 8 and then the salt 9.

At this point, let the hook work for about ten minutes 10: initially, the dough will tend to separate, but gradually it will become uniform 11. If necessary, turn off the machine and push the dough towards the center. Once it's smooth, continue by adding the soft butter one piece at a time: this operation will take about 5-10 minutes 12.

The dough will be ready when it is well incorporated onto the hook 13. Transfer it to the work surface 14. It will be soft and slightly sticky, but don't worry and don't add flour, because now it's time to give the reinforcement folds. You need to lift it quickly 15,

and slap it on the surface, bringing the dough from the point closest to you 16 and folding it over itself to form a ball 17. Repeat this operation 3 times in total. At this point, it will become smooth, so round the dough with the help of a dough scraper 18.

and transfer it to a large, buttered bowl. Cover with plastic wrap 19 and let it double in a warm place (in the oven with the light on or under a blanket), for about 2-3 hours 20. Transfer the risen dough into a 14x11 inch baking tray greased and lined with parchment paper and press it evenly to cover its entire surface. You can use a roller to level it or simply spread it with your fingertips 21.

Cover with plastic wrap or another tray 22 and let it rise for another 20-30 minutes at room temperature 23. Bake the Florentine schiacciata in a static oven, preheated to 392°F, for about 15 minutes 24.

When it's cool, flip it onto a cutting board and sprinkle with plenty of powdered sugar 25, place the lily-shaped stencil and dust with cocoa 26. Carefully remove the stencil and enjoy your homemade Florentine schiacciata 27!

Storage

The Florentine schiacciata can be stored in a cool, dry place for a couple of days.

We do not recommend freezing.

Advice

The Florentine schiacciata, in its oldest version, included the use of lard, but we preferred butter which, although less flavorful than lard, offers an equally soft and delicate consistency, but with a milder taste and a lighter result.

The spice mix can vary from family to family: cloves, vanilla, and nutmeg are some common variations.

For the translation of some texts, artificial intelligence tools may have been used.