Pumpkin Schiacciata, a recipe with Tuscan air

This pumpkin schiacciata (Schiacciata alla zucca) is a recipe based on a traditional bread typical of Tuscany, which translation would be “flattened” (it derives from the verb “schiacciare”, which means “press” or “flatten”). It is a very thin and crispy bread, baked with extra virgin olive oil, similar to the typical Ligurian Focaccia. In this recipe, the dough is enriched with pumpkin pulp, resulting in a very tasty bread.

Schiacciata is a typical Tuscan bread, which is characterized by its “flattened” shape. Depending on preference, it can be more or less crunchy, or have a either subtle touch of extra virgin olive oil, or be prepared with rather a generous amount. In essence, it is a bread quite similar to Ligurian focaccia, but take care: claiming that they are equivalent could surely hurt the pride of both regions!

In the case of this pumpkin schiacciata, the mix is prepared with raw and grated pumpkin pulp. An egg is included, which allows the mixture to amalgamate, and spices to taste. Pumpkin combines very well with sage, thyme and oregano, but especially rosemary should never be missing.

As for flour, you can add any type. The most common thing is to use wheat, but also spelt or even buckwheat will give excellent results.

Pumpkin schiacciata recipe:

As this preparation does not require proofing or leavening, we can start by preheating the oven to 200°.

Grate the pumpkin and cheese in a bowl. Season with pepper and herbs to taste, 1 or 2 tablespoons of extra virgin olive oil, and a teaspoon of salt. Add the flour, water and egg. Mix until completely integrating the ingredients. You should obtain a paste that is easy to knead with a spatula or spoon.

Paint a rectangular baking tray with extra virgin olive oil. Spread the dough over the entire surface, taking care to smooth it with a spatula, obtaining in this way a schiacciata of uniform height, which should not exceed approximately half a centimeter.

Bake for about 30 minutes, or a little longer if we prefer a more golden and crunchy schiacciata.

When removing from the oven, we can season with a little more extra virgin olive oil on top. Cut in portions and enjoy immediately!

Tips and tricks:

1. The proportions are approximate and may vary, since each type of flour requires more or less hydration. The idea is to get a dough that is neither too firm nor too liquid. The consistency should allow us to mix it and spread it on a flat surface with a spatula with ease.
2. The quantity of pumpkin is understood as net weight, that is, after having discarded seeds and peel.
3. The dough obtained is enough to cover a tray of approximately 30x40cm.
4. Extend the cooking time according to preference, to obtain a more or less golden and crispy schiacchiata.
5. Pecorino Romano cheese is saltier than Parmigiano Reggiano or Grana Padano, so I suggest using less, or adjusting the amount of salt we add to the dough.
6. Schiacciata, like Ligurian focaccia, is usually baked in rectangular trays, but if we don’t have one, nothing prevents us from using a round one!
7. If the consistency of the preparation is correct, then we can also use a tray covered with baking paper. Brush with a little extra virgin olive oil and spread the dough with a spatula over the entire surface.